Incredible Slow-Roasted Lamb - cooking recipe

Ingredients

2 kg leg of lamb (or shoulder)
1 bunch fresh rosemary
olive oil
1 bulb of garlic, unpeeled, broken into cloves
salt & pepper (optional)
1 tablespoon plain flour
375 ml good quality chicken stock
1 bunch of fresh mint, finely chopped
2 tablespoons red wine vinegar

Preparation

Preheat the oven or barbecue (indirect heat, with the hood down) to as hot as it can go.
Meanwhile, slash the fat side of the lamb all over with a sharp knife.
Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper if you wish.
Place the lamb in the tray on top of the rosemary and garlic and put the rest of the rosemary and garlic on top of the lamb.
Tightly cover the tray with aluminium foil and place in the barbecue with the hood closed (or in the oven).
Immediately turn it down to 170 deg C/325 deg F and cook for 4 hours. When it's done you can pull the meat apart with two forks.
As an option, if you want vegies you can sneak some carrot/potato/pumpkin into the pan for the last hour or so and remove them before making the gravy.
Remove the lamb from the tray and place on a chopping board. Cover with aluminium foil, then a tea towel and let it rest while you make the gravy.
Discard any rosemary stalks and garlic skin (leave the garlic 'meat'), put the tray on the stove and mix in the flour (add a little of the stock to make it easier if you wish).
Add all the stock, stirring and scraping all the sticky good bits off the bottom of the tray, turn the heat down and simmer for a few minutes.
Add the mint and the red wine vinegar at the last minute, stir and pour into a jug.
Shred the lamb with forks to serve.