Leg of Lamb in the Oven with Pan Sauce

Take the leg of lamb out of the refrigerator at least 2 hours before cooking so the meat can come closer to room temperature.

Heat the oven to 230 degrees with top and bottom heat.

Dry the leg of lamb well with kitchen paper. Rub the meat with olive oil, salt and pepper on all sides.

Peel the carrots, parsnips and onions. Cut the carrots and parsnips into large pieces, and cut the onions into wedges.

Place the vegetables in a large roasting tray or ovenproof dish with whole garlic cloves and rosemary. Pour the water and apple juice over the vegetables.

Place the leg of lamb on top of the vegetables and put the dish in the middle of the oven. Roast at 230 degrees for about 15 minutes, until the meat has a golden crust.

Lower the temperature to 125 degrees without removing the dish from the oven. Roast for another 3 to 4 hours, until the core temperature is 60 to 62 degrees for pink meat or 65 to 68 degrees for a more cooked result.

Spoon some of the pan juices over the meat a couple of times during cooking.

Remove the leg of lamb from the oven and let it rest for at least 20 minutes before slicing.

Strain the juices from the dish and reduce them for a few minutes on the stove if you want a richer pan sauce.

Slice the lamb thinly and serve with the baked vegetables and pan sauce.