The meat needs to be at room temperature before going in the oven. Take it out of the fridge an hour before.

Preheat oven to 170'C fan.

Cut a few garlic cloves into think slivers, make about 15 small incisions in the lamb, stud with garlic slivers and rosemary.

Heat the olive oil in a frying pan and brown the meat all over.

Peel and quarter the onion, peel and cut carrots into chunks. Lay in a roasting tin, pour in the red wine and stock, together with any leftover rosemary and garlic.

Lay the leg of lamb on top of the veg and place in the oven.

Cook for 45 mins, then turn the meat over and cook for another 45 mins.

Rest the leg of lamb for 20 mins, use this time to make the gravy! (which is pretty much made already...)

Mix 2 tbsp of cold water with corn flour, bring the cooking juice from the roasting tin to a boil, stir in the corn flour mixture and cook until you have your desired gravy consistency.