1. Preheat oven to full whack.

2. Rub Lamb with olive oil & use a sharp knife to make 12-15 incisions in the lamb, stuff bits of rosemary and garlic slivers into the holes

3. Season

4. Add onion, garlic head, remaining rosemany cup of water & cup of wine to the bottom of the roasting tray,

5. Cover with lid or tightly with a double layer of foil. Place in the oven and TURN DOWN to 170°C

6. Roast for 3/4 hours until meat is falling off the bone. check half way through to ensure there is still liquid in the pan. If not add an extra cup.

7. At the end of the cooking time remove foil, Roast for a further 20 to 30 minutes, until the skin is browned and crisp.

Gravy

1. Place the roasting pan on the stove over medium high heat. Add the flour, water, wine and stock cube and stir to mix in.

2. Simmer and reduce to your desired consistency then remove from the stove. Season to taste with salt and pepper, add a teaspoon of jam or honey if you like it sweet, sieve into a bowl/gravy jug.