Keeping it local...Newgate is to be refurbished: pop-up food stalls.
This is a Mary Berry, absolutely foolproof.
1.5kg leg of Lamb (feeds 6) 750ml of water mixed with stock cube, I use Knorr rich beef
8 garlic cloves (sliced finely) seasoning
bunch fresh thyme 1 heaped tbspn plain flour
2 red onions roughly chopped 1 heaped tbspn recurrant jelly
1 tblspn olive oil
Preheat oven to 220, 200 fan, Gas 7. Pierce holes in lamb with sharp thin knife, stuff holes with garlic & thyme.
Put onions in roasting tin, set a grill rack over & put lamb on rack, drizzle with oil & season well. Roast for 30-40 mins until brown, reduce oven to 140, 120 fan, Gas1. Pour stock around lamb & cover with foil, return to oven for 4 hours.
Remove & rest lamb, while you tackle the gravy. Mix flour with 3 tbsns of water to smooth paste, whisk into juices with jelly, stirring, bring to boil. Check the seasoning. Enjoy...#mint sauce.