1-Preheat and Set Up: First, preheat your oven to 170°C (335°F), or 150°C if you have a fan oven. This lower temperature is what makes the meat so tender over time. Place the garlic, onion, and rosemary in a metal roasting pan to create a flavorful bed for the lamb.

2-Season and Roast: Next, season the 2.25 kg leg of lamb with salt and pepper, rubbing it in well for even flavor. Put the lamb on top of the garlic and onion, then drizzle it with 1.5 tablespoons of olive oil. Pour 3 cups of low-sodium beef stock and 2 cups of water around the lamb, but not on it, to keep things moist.

Cover the pan with foil and roast for 4.5 hours. This slow process breaks down the meat nicely. After that, remove the foil and roast uncovered for another 45 minutes until the lamb browns beautifully. Once done, let it rest before serving to lock in the juices.

3-Making the Gravy: While the lamb rests, skim the fat from the roasting juices. Whisk in 4 tablespoons of flour and 1 cup of water, then cook and stir until it thickens. Strain the gravy and season with salt and pepper to taste. Serve the meat by pulling it off the bone with tongs for that easy, shreddable texture.