• 1 x Leg of lamb, bone in, approx 1.5 - 2kg.
  • 1 x 500ml Freja Chicken bone broth
  • Sprig of fresh rosemary
  • 2 tbsp cornflour
  • 1 tbsp redcurrant jelly



  1. Season your leg of lamb well.
  2. Heat a large pan on the hob and brown the lamb on all sides (you can add a little oil if it sticks).
  3. Transfer to a roasting tray, pour in the Freja Chicken Broth and a large sprig of fresh rosemary.
  4. Cover with foil and cook at 180 degrees for approximately 2 hours (25 mins per 500g) depending on how pink you like your lamb. You can take the foil off for the last 15 minutes as well to add a bit more colour.
  5. Take it out of the oven, pour off the stock and leave the lamb to rest for 30 minutes.
  6. Meanwhile make the gravy. Drain the fat off the stock then pour it into a pan, but keeping ½ cup in a separate mug or bowl. Mix in the cornflour into this bowl (the stock should still be hot) to make a paste.
  7. Pour the paste back into the remaining stock with a large spoon of redcurrant jelly and reduce on a high heat for 10 mins until you have a thick gravy. You can add more cornflour using the same method if you find the gravy too thin.
  8. Delicious served alongside some boulangere potatoes and braised French peas.