Sally Falkiner’s famous roast lamb has fed hungry kids, shearing teams, discerning business functions and rip-roaring parties. It’s a family favourite and revered throughout the central west.
Place a bone-in leg of Haddon Rig Merino lamb on a bed of halved onions, carrots and one whole head of garlic in a roasting tray. Add a full stalk of rosemary or thyme.
Fill roasting tray with 1 cm of stock (preferably home-made) and season lamb with sea salt and freshly cracked pepper.
Bake on medium temperature, 180°C, until it’s cooked to your liking. Top up the stock in the tray as you go. To test, insert a skewer into the thickest part, and if juices nearly run clear, it’s done.
Make gravy using left-over liquid from the pan, cornflour, hint of chilli, good red wine and water that you’ve cooked vegetables in.
Sal’s even more famous crispy roast spuds are mandatory.
Heat 2mm of vegetable oil in a separate baking tray in the oven at 180°C. Boil peeled, halved potatoes for ten minutes, the drain well. Toss spuds in the hot oil and bake for at least 1.5 hours. Turn once. Delicious. Add good wine and friends to taste.