Slow-Roasted Leg of Lamb

Step 1: Rub the lamb with bacon drippings and sprinkle with salt and pepper.

Step 2: Put the leg of lamb in a roasting pan and place on the second rack from the top.

Step 3: Turn broiler on and broil until lamb has a nice golden crust on both sides, about 4-5 minutes per side.

Step 4: Brush the mustard over the leg of lamb.

Step 5: Pour the liquid in the roasting pan and toss in the onions, garlic and rosemary sprigs.

Step 6: Cover with lid or tightly with foil and cook in a preheated 350 degree Fahrenheit oven for 4 hours.

Step 7: Carefully remove the foil and toss the carrots into the juices. Cover again, with the foil, and cook for another hour or until the carrots are cooked.

Step 8: Remove from oven, place the lamb on a large plate and cover with foil.; let sit for 15 minutes

Step 9: Remove the carrots and place on a rimmed baking sheet, cover with foil and keep warm in the oven that has been turned off but still warm, leaving the door slightly open.

Step 10: Remove the meat from the bones, it will fall off quite easily and serve with the carrots.

Step 11: Strain and reserve the pan drippings for future use. ie: for gravy or soup.