Rinse your Lamb and trim off the excess fat, drain off all excess water
Make incisions in the leg and add fresh pieces of garlic (I use a whole garlic head and I roughly cut the garlic pods lengthwise)
In a big bowl add:
Leg of lamb
7 whole peeled potatoes
5 peeled carrots (cut in half)
Spice the leg and veggies with:
1 heaped tsp white
1 heaped tsp black pepper
4 tablespoons BBQ spice
Ensure you rub and coat the leg well with all the spice.
Add blocks of butter and close your oven dish with a double layer foil
Cook on 180°C for 3 hours without opening.
After 3 hours add a spread of your fav BBQ sauce mixed with Mrs Balls chutney and grill for 10-15 minutes until golden brown.
If there’s excess liquid in your tray and you’d like a gravy, drain the liquid and bring it to boil.
Mix 2-3 tablespoons cornflour or gravy powder with cold water.
Add to your boiled liquid and stir until it’s thickened.