1 Lamb leg (they usually come in around 1.2kg)
1-2 cups stock or water
Pre-heat oven to 180 degrees. Place the lamb in the centre of a roasting tray and throw the chopped onions in surrounding the leg. Pour enough oil to cover the lamb well and so that some goes onto the onions as well. Sprinkle or rub the salt and pepper on top. Put the lamb into the oven to brown the outside, approx 25 minutes. After 25 mins take the tray out and place on hob. Pour stock or water into tray and then cover the tray carefully with foil. You want to tuck the foil around the edges to trap in steam and juices from the meat (use oven mits so you don’t burn yourself). Put back in the oven and turn the heat down to 160 degrees. Roast for two hours then take the foil off. If you like crispy meat, turn the oven back up to 190 degrees and put the meat back in for 10 mins or so.