Slow Roasted Leg of Lamb


For the Leg of Lamb:

  • 2.25 kg Leg of lamb, bone in (or shoulder)
  • Salt and pepper, to season
  • 1.5 tbsp. Olive oil
  • 1 Whole garlic head, unpeeled and sliced in half horizontally
  • 1 Onion, quartered
  • 2 Rosemary sprigs
  • 3 cups Beef stock/broth
  • 2 cups Water

For the Gravy:

  • 4 tbsp. Flour
  • 1 cup Water
  • Salt and pepper, to taste

Tbsp = Tablespoon

Download Recipe PDF


For the Leg of Lamb:

  1. Preheat oven to 180°C.
  2. In your Chef Rectangular Dish, add in garlic, onion and rosemary.
  3. Season lamb: Place the lamb leg right side up in the pan. Lightly season with salt and pepper and rub it in with your hands.
  4. Gently turn the lamb over and place it so it mostly sits on the garlic and onion. Sprinkle again with salt and pepper and rub it in.
  5. Add liquids and cover: Lightly drizzle the lamb with olive oil, pour broth and water around the lamb and cover with foil.
  6. Note: The broth won’t cover the lamb, but as it cooks, the lamb will sink into it.

    Tip:Don’t use a lid to cover the casserole, as you want a bit of liquid to steam out.

  7. Slow roast: Place the casserole in the oven and roast for 4 hours.
  8. Check meat: Carefully remove the casserole from the oven using an oven mitt and remove the foil. Turn lamb over and check it to ensure the meat is tender enough to pry a bit off easily with a fork. If not, return, covered, to oven.
  9. Brown lamb: Return the uncovered lamb to oven and leave to roast for a further 45 minutes or until well browned.
  10. Rest: Remove the casserole and spoon over pan juices generously.
  11. Plate: Transfer the roasted Leg of Lamb to a serving platter and cover loosely with foil while you make the gravy. It should stay warm for 1 – 1.5 hours.

For the Leg of Gravy:

  1. Skim fat: Discard some of the fat from the surface of the liquid by using a large spoon.
  2. Add flour: Place a Chef Skillet on the stove on medium high heat and add the liquid. Once the liquid bubbles, add flour. Use a whisk to mix it in. This may take a few minutes as the liquid reduces.
  3. Add water: Whisk in ½ – 1 cup of water until it becomes a gravy consistency to your taste. Add salt and pepper to taste. Pour gravy into a bowl.
  4. Serve: The meat is tender so you will only need Chef Tongs to tear the meat off.
  5. Serve with gravy and enjoy!

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