• Marinade - In a small bowl, combine butter, minced garlic, thyme, rosemary, salt, and pepper.
  4 tbsp Butter, 6 - 8 large Garlic cloves, 2 sprig Rosemary, 4 sprigs Thyme, 1 tsp Salt, 1 tsp Pepper
• Lamb - Trim excess fat off the lamb and pat dry on all sides.
  5 lbs Leg of lamb
• Season the lamb with salt and pepper. Then, marinate it with the garlic butter marinade.
• Preheat the oven at 350°F / 180°C / Gas mark 4
• Place the leg of lamb in a roasting pan on the roasting rack.
• Add 1/4 cup water to the roasting rack.
• Roast until you reach the desired temperature of doneness.

  - Medium rare - between 130 F to 135 F, approximately  20 minutes per pound.

  - Medium - between 135 F to 140 F, approximately 22 to 23 mins per pound

  - Medium well - between 145 F to 150 F, approximately 25 minutes per pound

  - Well Done is between 155 to 165 F,   approximately 30 minutes per pound.
• When the thermometer reaches your desired temperature, remove the lamb from the oven. Loosely tent it with aluminum foil and let it rest for at least 15 minutes before slicing. In the meantime, make the gravy.

Gravy

• Place the roasting pan over medium heat and add the stock. Deglaze the pan by scraping off as much as you can from the pan.
  1 tbsp All-purpose flour, ½ cup Stock
• Add the flour and continue cooking until it thickens. Strain through a sieve or mesh to remove all the unwanted herbs, etc. Serve alongside the meat.