Slow Cooked Leg Of Lamb
  1. Preheat the oven to 160°C fan and get the lamb to room temperature

  2. Mix the butter together with the garlic, the 2 sprigs of finely chopped rosemary, mustard, lemon zest, anchovies if using, and plenty of salt and pepper

  3. Prick a few little holes into the lamb and then rub the butter all over

  4. Chuck the onions into a 24x32cm roasting tin and add the remaining two sprigs of rosemary

  5. Top with the lamb and pour the stock around the edge

  6. Cover with a huge piece of wet baking paper and plenty of foil

  7. Roast for 3½ - 4 hours or until the meat pulls apart with two forks, basting the meat with the juices

  8. Cover again and leave to rest for 20 minutes before pulling apart to serve

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Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍖Meat Dish

CuisineMediterranean

Occasions👨‍👩‍👧‍👦Family Gathering🎉Holiday🎉Special Occasion

Season🍂Fall

DifficultyMedium ⏰ 8h

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