Slow roasted leg of lamb
Have you ever had a recipe that you keep going back to no matter how many new recipes you’ve tried? This slow roasted leg of lamb recipe has been on rotation in my kitchen for over 20 years and it never fails to disappoint. Make sure to plan ahead as it takes at least 4 hours to cook, depending on the size of your joint. This slow cooking method is one of the easiest and tastiest ways to cook a leg of lamb or lamb shanks.
Slow roasted leg of lamb
Serves 6 - 8
2kg free-range leg of lamb, bone in
2 - 3 cloves garlic, peeled and sliced lengthways
2 sprigs fresh rosemary, leaves picked off the stem
2-3 sprigs fresh thyme
2 bay leaves
1 cup water
Extra virgin olive oil
Sea salt and ground black pepper
Preheat the oven to 200 degrees C. Take the lamb out of the fridge about an hour before cooking to bring it to room temperature and place it into a suitable sized roasting tray.
Make deep incisions over the top of the leg and stuff each incision with garlic slices and rosemary leaves. Scatter the thyme and bay leaves around and under the lamb and season all over. Drizzle with olive oil and pour in the cup of water.
Cover with a sheet of baking paper, then cover with a large sheet of foil over the baking paper and make sure to tuck in the sides so that the heat doesn’t escape. Roast in the oven for at 4 hours or until very tender, basting the meat with the juices every hour or so.
Remove the foil and baking paper and roast uncovered for approx. 20 minutes or until the top is golden. Rest for 10 minutes before serving.