Slow Roasted Leg of Lamb
Slow Roasted Leg of Lamb
- 1 whole leg of lamb
- Whole garlic cloves
- Rosemary, fresh or dried
- Lemon juice
- Worcestershire sauce
- Olive oil
- Salt & Pepper
- Meat rub (not smokey or barbeque)
- 4 – 6 potatoes cut in half or quarters depending on size.
Pre-heat the oven to 150˚ C.
Rub the leg with olive oil.
Make knife incisions all over the meat.
Push garlic cloves and rosemary into these incisions.
Season the entire leg of lamb generously.
Toss in potatoes into the dish. Season with spices of your choice.
Place into a large oven dish that has a lid or cover with aluminum foil.
Pour over small amounts of lemon juice and Worcestershire sauce.
DO NOT ADD any water or stock.
Place in the oven, covered for 3-4 hours.
Once cooked to your taste (we never eat lamb medium or rare – only cooked thoroughly), remove the cover and grill it open until the fat is browned.