Hinchliffe's Farm

1. Preheat your oven to 180°C (160°C fan/gas mark 4).

2. In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper to create a marinade.

3. Place the leg of lamb in a roasting tray and rub the marinade all over the lamb, ensuring it's evenly coated.

4. If desired, place slices of lemon over the lamb for extra flavour.

5. Pour the chicken or vegetable stock into the bottom of the roasting tray to keep the lamb moist during cooking.

6. Cover the roasting tray with aluminium foil and place it in the preheated oven.

7. Roast the lamb for about 1 hour and 30 minutes to 2 hours, depending on desired doneness and the size of the leg.

8. Once the lamb reaches your desired doneness, remove it from the oven and let it rest for about 15-20 minutes before carving.

9. Carve the lamb into slices and serve with your favourite sides, such as roasted potatoes, Yorkshire pudding, mint sauce, and seasonal vegetables.

Feel free to adjust the seasoning and cooking time based on your preferences and the size of the leg of lamb.