Slow Roast Leg Of Lamb in BBQ Sauce

Mix the dry-rub marinade ingredients together, rub into the skin of the lamb legs and leave overnight. You can also coarsely slice some garlic and push this into small cuts in the lamb at this point too.

Remove the lamb from the fridge about an hour before starting cooking to allow it to come back up to room temperature.

While this is happening, preheat the oven to 180C and mix all the BBQ sauce ingredients -except the stock - in a bowl.

Dredge the lamb with flour, place it in a large roasting tray, and roast for 2-3 hours depending on the size of the joints. Baste as you normally would.

After 2-3 hours, take the lamb out and pour the BBQ sauce over the meat ensuring all the joint is covered well.

Lower the oven temperature to 150C and return the lamb to the oven for 30 minutes, basting frequently.

If the meat looks to be drying out at any stage add stock, white wine or water.

When the lamb is cooked, remove it from the roasting tray, cover with foil and allow to rest.

Strain the fat from the roasting tin, add the stock and boil with the lamb juices and remaining BBQ sauce.

Allow to reduce to a thick but still runny texture, adding some cornflour/water mix to thicken if necessary.

Carve the lamb into thick chunks and serve with the BBQ sauce.