1 1/2 kg leg of lamb 5g lard 4 to 6 sprigs rosemary
Smear the leg of lamb with the lard and put it in the small roasting tin on top of the sprigs of rosemary. Put in the roasting oven on the third set of runners from the top. Cook for 1-1/2 hours depending upon the pinkness that you like.
Halfway through roasting remove from the oven and baste the joint with the fat surrounding it.
Return to the oven and continue cooking. Remove from the oven when cooked allow it to rest while making the gravy.
To make the gravy remove the joint from the roasting tin and put it on a warm plate in the simmering oven to rest before carving.
Skim off any excess fat from the roasting tin leaving behind the juices. Stir in one tablespoon flour and cook it on the simmering plate stirring well.
Add about 1 pint of stock or vegetable cooking water and stir while boiling to the preferred consistency.
Season. Pour into a hot gravy jug and skim off any excess fat.