• Preheat the oven to 190c / 375f.
• Remove all packaging and thoroughly dry a 1.4kg Half Lamb Leg.
  
• Use a small sharp knife to cut shallow slits in the thin skin/thin fat layer/flesh of the lamb on both sides. This will allows the heat and seasoning to permeate into the lamb better.
  
• Drizzle over roughly 1 tbsp Vegetable Oil and massage into all sides of the lamb including the end. Sprinkle over around 2 tsp Sea Salt Flakes, again, not forgetting the end.
  
• Move the lamb into a roasting tray. I try to use something that the lamb only just fits in for ease of handling and to contain the roasting juices as much as possible.
• Roast for 60 minutes.
  
• Remove the lamb from the tin and wrap in foil. Set aside and cover with a couple of tea towels and allow to sit and rest for at least 15 minutes.
  

Make the Gravy

• Put a kettle of water on to boil.
• Scrape all the fats and juices from the roasting tin into a small saucepan.
  
• Add 500ml of Boiling Water to the pan. If there are still any tasty looking morsels in the roasting tin, you can add the water to the tin first, give it a little scrape then add the water to the pan.
  
• Put the pan on a high heat.
• Meanwhile mix 4 tbsp Cornflour with 4 tbsp Cold Water in a small bowl.
• Once the water and juices have come to a boil, turn the heat down a little and quickly stir in the cornflour slurry.
  
• Keep mixing until the gravy has thickened.
  
• Taste and add sea salt flakes as needed.
• Pour the gravy into a jug and serve with the sliced lamb.