Roast leg of lamb with bone

Start by preheating your oven to 180°C.

Wash and dry the leg of lamb and insert the sprigs of rosemary and thyme into the small holes you make in the leg with a knife. This technique helps infuse the herbs into the meat, giving it a unique and aromatic flavour.

Peel the onion and slice the garlic. The onion and garlic will form the base for the sauce and add the necessary moisture and flavour to the roast.

Sprinkle the thigh with salt and freshly ground black pepper and coat in olive oil.

Place the leg of lamb on the onion and garlic on a baking sheet. You can drizzle with a little more olive oil.

Place the roasting pan in the oven and bake for about 2 hours, or until the meat begins to separate from the bone. Regularly basting the meat with the fat during baking will ensure juiciness.

Remove the leg of lamb from the oven and allow to rest for at least 15 minutes before carving. This step is crucial as this way the meat will retain its juiciness.