How to roast a leg of Lamb, by a butcher's daughter

Without consciously knowing it, I come from a big foodie family. My Dad is originally a butcher by trade and I spent my early years growing up visiting his butcher shop 'Slices fine meats and tasty treats'. So my Dad has taught me a thing or to when it comes to cooking meat, and doing it proper. Lamb is one of the most expensive meats on the UK market, so when you do cook it , it has to be done right. If you can, buy New Zealand Lamb (it's the best, but as a kiwi I would say that!). And as good things take time, you're going to have to allocate the best part of half a day to cook this. Here is how to roast a leg of lamb, by a butcher's daughter.

Slow roast leg of lamb

2KG leg of lamb (feeds 6-8 people)
bulb of garlic
bunch of rosemary
bunch of thyme
olive oil
rock salt and cracked pepper

Roast potatoes

1.5 kg of Vivaldi Potatoes, peeled (can use other varieties but this is my favourite)
Bulb or garlic
Goose fat
rock salt and cracked pepper
2 sprigs of rosemary, leaves off and finely chopped.

1. Preheat the oven at 150 (130 degrees fan oven) Celsius. Take the lamb out of the fridge and leave it for 15-20 minutes. Peel the garlic and puncture the leg with a knife to cut 1.5 cm holes around the meat, and slip one garlic clove into each cavity. For a leg this size I would use up an entire clove.

2. Roughly chop the rosemary and thyme. Pour two tablespoons of olive oil over the meat and season with salt and pepper add the chopped herbs, and rub the oil, herbs and seasoning over the meat. Place in a large roasting dish and place in the oven on the lower shelf. Cook for 4 1/2 hours. Every 30 minutes ladle the juices from the dish back over the leg to keep it moist. Once time is up turn the heat right up to 220 degrees Celsius (200 fan oven) and place on the middle shelf to brown the meat and crisp the outside.

3. With 1 1/2 hours to go, start getting the roasties ready. Fill the kettle and boil, and place the large pan over high heat. Pour the boiling water into the pan, and throw in a sprinkling of rock salt. Bring the water to the boil. Cut the potatoes to your desired size and place into the boiling water. Boil for 5 minutes. Bring off the heat, drain the water and cover with a tea towel, and then place the lid on top. Leave for 5 minutes. Whilst you are waiting, place 2 tablespoons of goose fat on a baking tray and put it in the oven to melt.

 4. Take off the tea towel and lid, then place the lid back on and shake up the potatoes in the pan. This helps make them nice and crispy on the outside, fluffy on the inside. Place on baking tray and coat with the goose fat. Sprinkle with the chopped rosemary and season with salt an pepper. Place in the oven for 1 hour.

5. With 30 minutes to go, add the garlic cloves with the skin still on to the potatoes, and toss. Place back in the oven, till crisp and golden.

6. Take the meat out, and let it rest for at least 10 minutes. If done right the meat should fall of the bone. Keep the fat from the bottom of the dish in a bowl covered in the fridge as this makes great fat for your next roasties.

Serve with your favourite greens, and mint sauce.