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LAMB SPECIAL - Frozen Leg of Lamb bone-in . 20 % discount ! Serves 4-5 people. (1.5KG)

SKU 1262..
R179.94
In stock
1
Product Details

How to make slow roast Leg of Lamb

The leg of lamb is roasted on a bed of onion, garlic and rosemary .

  • Salt and pepper
  • 1.5 tbsp olive oil
  • 1 whole garlic head , unpeeled, cut in half horizontally
  • 1 onion , quartered (unpeeled is fine)
  • 2 rosemary sprigs (2 = whisper of rosemary flavour, 4 sprigs = stronger flavour)
  • 3 cups (750 ml) beef stock/broth ,
  • 2 cups (500 ml) water

All the lamb needs is a sprinkle of salt and pepper, drizzle of olive oil. Add beef broth/stock and water into the pan (keeps everything all nice and moist + makes pan juices for gravy), cover then slow roast for 5 hours on 170 Degree Celsius until tender and fall apart.

Instructions

  • Preheat oven to 170°C/335°F (standard) or 150°C (fan).
  • Place garlic, onion and rosemary in a metal roasting pan.
  • Place lamb leg right side up in the pan.
  • Sprinkle generously with salt and pepper and rub it in.
  • Turn lamb over and place it so it mostly sits on the garlic and onion. Sprinkle with more salt and pepper, rub it in.
  • Drizzle lamb with olive oil. Pour broth and water around the lamb - it won't cover it, that's ok, the lamb sinks into it. Cover with foil (don't use a lid, you want a bit of liquid to steam out).
  • Place in the oven and roast for 4.5 hours. Remove from the oven, remove foil. Turn lamb over. Check it to ensure the meat is tender (pry a bit off with a fork). If not, return, covered, to oven.
  • Return uncovered lamb to oven for a further 45 minutes or until well browned.
  • Remove lamb, spoon over pan juices generously. Transfer to serving platter, cover loosely with foil while you make the gravy (stays warm for 1 - 1.5 hours).
  • ENJOY :)
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