How to slow cook a leg of lamb
For a special weekend lunch, we go all out with a slow cook leg of lamb for a traditional Sunday roast lunch centerpiece, roasted slowly so the meat simply falls from the bone and on to our plates. Served with lots of vegetables and crispy and crunchy potatoes.
- Bunch of fresh rosemary
- Whole bulb of garlic
- 2kg leg of lamb
- 1kg potatoes, peeled and sliced in to quarters (we use Maris Piper)120ml dry white wine
- 50ml olive oil + 2 tablespoons for the potatoes
- 3 lemons cut in to quarters
- 2 onions quartered
Pre-heat the oven 200c. Scatter the garlic cloves (reserving 4 cloves) in to a roasting pan together with the quartered onions and lemons add the wine and then place the leg of lamb on top, rubbing the olive oil in to the skin.
Once the oil has been massaged in to the free range lamb, with a sharp small knife cut small slits in to the skin. Slice the 4 garlic cloves thinly and remove the rosemary needles from their spring carefully inserting both in to the slits. Season with salt and pepper
Cover the roasting tin and leg of lamb tightly with tin foil and place in to the hot oven for 5 minutes before reducing the temperature to 150c. Cook for 1 hour. Now add the potatoes to the roasting pan with the lamb coating them in the juices and the two tablespoons of olive oil.
Re-cover the lamb and continue to cook for 2.5 hours. Remove the foil and baste the lamb and continue to cook uncovered for another 30 minutes.
Remove the lamb from the pan and allow to rest for 20-3o minutes with the foil cover.
Whack up the heat in the oven to 200c add some more wine if the pan is drying and crisp up the potatoes in the hot oven. Cook for 20-30 minutes when you should have a rich and sticky sauce/gravy to spoon over your lamb. Remove and discard the lemons, their citrus flavours will have melded in to the gravy.
The leg of lamb is rested you can now carve and serve the tender meat on to plates spooning over the potatoes and sticky onion gravy and serve with fresh seasonal vegetables.