• Start by trimming most of the fat and releasing the joint between the leg and lamb shank or have a butcher do this for you
• Then score diagonally about 1/4 of an inch across the leg of lamb
• Grind the garlic and ginger into a fine paste and put into a large bowl

  Tip: You can use frozen ginger and garlic if you are in a pinch
• Add all of the marinade ingredients and mix well
• Massage the marinade into the lamb making sure it is fully covered, and place into a large bowl cover leave at least overnight or for up to 2 days (the longer the better!)
• If you don't have a bowl big enough you can apply layers of cling film and then a couple of layers of foil just make sure that it is sealed on all sides
• In a large pan cover the bottom with some oil and once it is hot carefully place in the lamb, seal and brown well on one side and then gently flip to the other and repeat this should take around 8 - 10 minutes each side

  Tip: use two carving forks to flip the meat over but please be careful
• Now, add in a cup of boiling water and pop on a lid bring it to a low simmer and let the meat cook for about 1 hour per 1kg or until the lamb is tender and falling off the bone this should be around 3 - 4 hours depending on the size of your leg of lamb

  Turn the lamb every 30 - 45 minutes or so and have a kettle pre-boiled to add water as needed, don't let the pan dry out!
• Once a carving fork can easily be inserted and the meat is starting to separate from the bones, then turn the heat up and brown off the meat for a couple of minutes on each side until the meat is a dark brown and you have a sauce-like consistency left in the pan
• Take the meat out of the pan and let in rest for about 15 - 20 minutes while we make the gravy

Gravy

• In the pan throw in one chopped white onion and fry off for a minute or two, then deglaze the pan with a cup of water and transfer into another pan
• Saute the onions for a few minutes until it starts to thicken then add in the bouillon and about 1 1/2 - 2 cups of hot water and bring to the boil for a minute or two then bring it down to a simmer lets it cook and come together for around 7 - 10 minutes
• Once the flavours have melded together we need to add in our corn flour that has been mixed with about 3 - 4 tbsp of cold water into the gravy a tablespoon at a time till the gravy has reached the desired thickness
• Now the gravy has thickened taste and season if needed then strain and skim the oil on the top and the gravy is done and the lamb should be ready to serve