I have posted this for my wonderful neighbor to cook on Christmas Night, sorry there is no photo!
This slow roasted lamb leg is pull apart tender, due to the very low temperature and the long cooking time. It is never dry, thanks to the stock and wine that it is cooked in, which makes the most delicious gravy when you are finished cooking your lamb.
We are so lucky here in New Zealand to have some of the best Beef & Lamb in the world and it is all grass fed ensuring the nutritional value and flavour is amazing.
This slow roasted lamb does not get any easier, just a quick brown, throw in your wine, stock/broth, bay leaves and rosemary and leave it to transform into something magical.
Serve with your favourite vegetable dishes and the delicious gravy. Perfect for a Sunday family lunch.
We generally have left overs but the options for using it up are endless, try Lamb & Coconut Curry or this Delicious Warm Wrap for a yummy warm lunch or a light easy dinner.
Notes – You can skip the browning step if you want to, but the lamb wont’ look as appealing as it does not brown while cooking at such a low heat.
You can replace the wine with all stock, but I cannot say what the gravy will taste like as I always use the wine.
- 1 leg of lamb
- 1 onion
- 1 clove of garlic
- 2 cup white wine
- 2 cups stock/broth
- 1 bay leaf
- 2 sprigs of rosemary or thyme
- Heat oven to 120C/fan
- Put leg of lamb in a large lidded casserole dish on the stovetop
- Season with salt and pepper
- brown the lamb and onions on all sides - ( we do this as it does not brown during cooking).
- Pour in, the wine, stock, garlic, rosemary or thyme and bay leaves
- put the lid on and place in your preheated oven
- cook for between 5 - 7 hours