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Slow roasted leg of Lamb
A great and easy roast
Slow roasted leg of lamb
This simple method creates the most succulent leg of lamb where the meat is moist, tender and pulled away from the bone with a spoon.
- 1 leg of lamb
- 4 cloves of garlic
- 4 sprigs of rosemary
- pinch of salt
- 50 ml Olive oil
How to make this succulent roast leg of lamb
- Using a garlic press, crush the garlic gloves and place in the olive oil along with the rosemary sprigs.
- Take a small sharp knife and cut into the joint to create pockets that allow you to get a finger in all along the joint on both sides.
- Place the joint in a roasting tin and pour the olive oil mixture over the joint and work the garlic and rosemary in to the slits. Sprinkle a pinch of salt over the joint and then cover with foil and leave in the fridge for 12 hours.
- After the meat has marinated and your ready to cook, take the joint out of the fridge and allow to warm up to room temperature for 30 minutes.
- With a pre-heated oven set at 230 degrees (Celsius) place the roasting tin in the oven and cook for 30 min to allow the joint to brown.
- After 30 minutes take the joint out of the oven and double wrap with foil and place back in the oven at just 160 degrees for 5 1/2 hours. (After 4 hours turn the joint over and place back in covered in the foil)
- When you take the joint out of the oven, no need to rest the meat, your find it very moist and so tender that the meat falls away from the bone with just a spoon. Serve with roast potatoes, veg and gravy and enjoy!