Our Sunday lunch this week was a roasted half leg of lamb, served with the usual accompaniments: roast potatoes and parsnips,
carrots, cauliflower and broccoli, together with gravy and mint sauce (we still have some fresh mint growing in the garden, thankfully).
A very easy meal, just shove it in the oven for an hour and a half, or so, and boil up a few veggies! Make the gravy in the roasting pan:
add a spoonful or two of flour, stir it all around over a low heat to soak up the meat juices and cook the flour, then add some of the water
in which the veggies were cooked, stirring until thickened and smooth. We also add a little gravy browning, to help with the colour.