Slow-Roasted Leg of Lamb

Pat the lamb bone-dry with paper towels. Rub the flaky salt all over — really work it into every crevice. Place uncovered on a rack over a tray in the fridge for 24 hours (12 hours minimum). This is the single biggest move for juicy, seasoned-through meat. The salt penetrates deep and the surface dries out, which means a better crust later. Leave the butcher's twine on — it holds the leg in shape so it cooks evenly and keeps its juices.

Take the lamb out of the fridge 2 hours before cooking. Cold meat hitting a hot oven cooks unevenly and seizes up. You want the chill off completely.

Preheat the Breville to 225°C on CONVECTION (not Super Convection). This is equivalent to 240°C conventional — the -15°C adjustment is because Breville's fan runs strong. Put the onions and carrots cut-side up in the bottom of a roasting tin large enough to hold the lamb with a bit of room. Tuck in the bay leaves.

Sliver 6 garlic cloves. Using a small sharp knife, stab 16–20 deep slits all over the lamb, especially in thick parts, and push a garlic sliver plus a small piece of rosemary into each one. In a small bowl, mash the remaining 6 garlic cloves, the anchovies, leaves stripped from 2 rosemary sprigs, olive oil, and pepper into a rough paste. Smear it all over the lamb.

INITIAL BLAST. Place the lamb fat-side up on top of the vegetables. Slide into the preheated oven (225°C convection) UNCOVERED for 20 minutes. This builds the deep brown crust — don't skip it.

ADD LIQUID AND DROP HEAT. Pull the tin out. Turn the oven DOWN to 150°C and TURN CONVECTION OFF (once it's sealed under foil, convection does nothing useful and can dry out the edges). Pour the wine/vermouth and stock into the tin around the lamb (not over it — don't wash off the crust). Squeeze the lemon over the lamb and drop the halves in the liquid. Tuck in the remaining thyme sprigs. Cover the whole tin tightly with two layers of foil — really seal it.

THE LONG SLOW COOK. Return to the oven and cook at 150°C (no fan) for 4 hours. Don't open the foil. The lamb is braise-roasting in its own steam plus the wine/vermouth and stock. After 4 hours the internal temperature should be around 90–95°C (195–205°F) — well past medium, into collagen-breakdown territory where the meat pulls apart.

FINAL CRISP. Remove the foil. Turn the oven back up to 205°C on CONVECTION. Roast uncovered for 15–20 minutes to crisp the top. Watch it — you want deep colour, not burnt. (Optional: swap to Super Convection for the last 5–7 minutes only if you're standing right there — it's aggressive and easy to overdo.)

REST. Lift the lamb onto a board or warm platter, tent loosely with foil, and rest for a minimum of 30 minutes. The juices redistribute and the meat relaxes. This is non-negotiable — cutting early loses everything you spent 4 hours building. Snip and remove the twine just before serving.

GRAVY. While the lamb rests, strain the pan juices into a small saucepan, pressing the vegetables to extract everything (then discard them). Skim the fat off the top. Simmer hard for 8–10 minutes to reduce and concentrate. Taste and adjust salt. Pull the lamb apart with two forks or carve in thick slabs. Serve with the gravy poured over.