• Preheat the oven to 160ºC. Weigh the leg of mutton or lamb and take note of the weight.

• Rub the meat well with the oil and place in a roasting dish. Slather the meat with the relish and cover with baking paper or foil.

• Roast in the preheated oven for 35-40 minutes per 500 grams (30 minutes for lamb) or until firm to the touch. Remove the baking paper or foil and return to a 180ºC oven for an extra 10 minutes to brown up the outside of the meat. Transfer to a platter to rest for 15 minutes while preparing the gravy.

-Drain off the fat and cooking juices from the pan, discarding the fat. Make the juices up to 2 cups with stock or water and return to the roasting dish. Bring to the boil, stirring regularly over a moderate heat to lift all the sediment from the pan. Mix the flour with a little water to a smooth paste and stir into the dish. Cook, stirring until thickened. Season with salt and pepper and add a dash more relish, if wished.

-Carve the meat into thin slices and serve with your favourite roast vegetables.