Slow cooked lamb with rosemary and garlic, classic lamb flavors with jus

Here I have used a 10g pack of rosemary, leave whole, plus a tonne of chopped garlic and 1 cup of broth from the freezer and some salt and pepper. You can use a leg or shoulder.

Put on low for the day with the fatty skin side facing up.

When done carefully lift out-watch out it doesn't fall apart! Then you can put under a medium heated grill to brown the top and render the fat down some more. Gently scrap off the rosemary and garlic first (garlic will burn otherwise)

To make the jus

With all the juices in the slow cooker strain into a pot (you can add some spare red wine here too if you wanted (what is this spare wine you speak of?)

SImmer these juices until reduced right down and is thickened and tastes amazing. I reduced by about 3/4, this means if you start with 500ml, reduce down to 125ml. I threw in some chopped mint at the end too, for some freshness.

Gravy is really just broth and pan juices which is thickened with a flour, good but not as good as jus!

A jus, is broth that has been reduced, or simmered continuously until it is thick, the flavors will concentrate and you get that smooth gelatinous feel in your mouth.