Makes approximately 6 servings.

Ingredients

3 lb (approx.) lamb leg
avocado oil
sea salt
pepper
2-3 Fresh rosemary sprigs

Directions

Remove twine from meat if present. Cut off as much fat as you can. Wash the meat and pat dry.

Drizzle avocado oil over the meat. Season all sides with a good amount of sea salt, black pepper and garlic powder.

Place in a Dutch oven and roast uncovered at 450 degrees for 30 minutes.

Reduce heat to 325 degrees, flip meat, add rosemary and 2 cups of water to the Dutch oven. Place lid on top and back into the oven for 2 hours.

Flip the meat and leave in oven (lid on) for another 1 hour until the meat is very tender and falling apart.

Drain oil from the bottom of the pan. Drizzle the lamb with herb oil dip.

Serve with horse radish sauce and enjoy!