10 hour slow roasted leg of lamb, herb & spice crust, chunky gravy

SINCE I'VE BEEN BACK IN AUS, I'VE COOKED AN UNRULY AMOUNT OF LAMB LEGS (!), MAINLY ALL SLOW-ROASTED, AS THIS HAS ALWAYS BEEN AND STILL IS MY FAVOURITE WAY TO COOK LAMB, OTHER THAN IN MARINADED CUTLET FORM; HOWEVER, THE LATTER ARE ALWAYS EXTORTIONATELY EXPENSIVE, AND THEY DON'T GO FAR FOR WHAT YOU PAY (GENERALLY ABOUT AUD$35-40 FOR EIGHT CUTLETS.

I LOVE THAT LAMB LEGS OR SHOULDERS ARE REASONABLY PRICED FOR THE AMOUNT OF MEAT YOU CAN YIELD, AND AS THEY BOTH WORK SO WONDERFULLY WELL WHEN SLOW ROASTED THAT YOU CAN PREP THEM, COVER AND COOK THEM SLOWLY IN THE OVEN WHILST YOU GO ABOUT OTHER THINGS. YOU DON'T NEED TO GIVE THEM MASSIVE ATTENTION - IF ANY.

THIS RECIPE INVOLVES MAKING A HERB AND SPICE MIX WHICH YOU SLATHER ALL OVER THE MEAT BEFORE COOKING. I USUALLY DO SO THE NIGHT BEFORE, LEAVING IT TO SOAK INTO THE MEAT OVERNIGHT. THIS DISH IS A FANTASTIC CROWD-PLEASER, AND YOU GET SO MUCH SHREDDED MEAT FROM IT YOU OFTEN HAVE PLENTY LEFT OVER TO MAKE PULLED LAMB BURGERS THE NEXT DAY OR THROW IT INTO A COUSCOUS SALAD WITH SOME FRESHLY CRUMBLED FETA AND TORN MINT LEAVES.