Description
Leg of Lamb (Bone in) is definitely a show stopper! It’s not just the presentation, but the smell and taste of this cut of meat which makes it so famous. You can’t go wrong when ordering this from our online butchery shop. Have it delivered in Gauteng and surrounding areas today.
Best slow-roasted Leg of Lamb (Bone in)
Ingredients:
- 2.25 kg leg of lamb , bone in (
- Salt and pepper
- 1.5 tbsp olive oil
- 1 whole garlic head , unpeeled and roughly cut
- 1 onion , quartered
- 2 rosemary sprigs (or more for extra flavor)
- 3 cups (750 ml) beef stock/broth , low sodium
- 2 cups (500 ml) water
Method:
- Preheat oven to 170°C
- 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 a serving platter, cover loosely with foil while you make the gravy (stays warm for 1 – 1.5 hours)
Recipe from Recipe Tin Eats
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