slow roast lamb

For lamb that will melt in your mouth and surprise your palate, follow Sarah Cook's easy recipe

Slow-roast lamb with cinnamon, fennel & citrus

leg of lamb

orange

olive oil

tbsp clear honey

fennel seeds, ground cumin

garlic cloves, crushed

Put the lamb into a large food bag with all the juice and marinate overnight.

The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 220C/200C fan/gas 7. Take the lamb out of the marinade (reserve remaining marinade) and pat dry. Rub with half the oil and roast for 15-20 mins until browned. Remove lamb and reduce oven to 160C/140C fan/gas 3.

Mix the zests, remaining oil, honey, spices and garlic with plenty of seasoning. Lay a large sheet of baking parchment on a large sheet of foil. Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil. Drizzle marinade into base, and scrunch foil to seal.

Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.

Recipe video above. A 3-hour lamb shoulder is great. A 12-hour lamb shoulder is better! The meat is even more succulent because a lower cooking temperature means less moisture loss, and better flavour infusion from the rub. The sauce is a Lamb Jus made using the braising juices so it has phenomenal flavour. Don&#39;t be intimidated, it&#39;s simple and no more difficult to make than gravy!This is an excellent make-ahead recipe for gatherings. Why? Because you can make up to 4 shoulders in one standard oven. And the room for error is also almost nil; it&#39;s almost entirely hands-off cooking that magically takes care of itself overnight. Most importantly, the meat is so juicy it reheats 100% perfectly. I cook it overnight and reheat to serve that evening.About scaling up: 2 shoulders can be cooked in one large pan with no change to cook time. 4 shoulders (2 lambs in 2 pans, on 2 shelves) takes about 14 to 15 hours.

Ultimate slow-roasted lamb: 12-hour Lamb Shoulder

water ((Note 2))

brown onion ((unpeeled),

rosemary (, chopped (finely))

oregano

garlic (big!) (, finely chopped)

salt

tsp black pepper

extra virgin olive oil

cornstarch

water

tsp salt

Preheat oven to 230°C / 450°F (210°C fan).

Marinade/rub: Mix the Marinade ingredients in a small bowl. Rub all over the lamb surface, getting it right into all the cracks and crevices!

Marinate 2 - 24 hrs: If time permits, marinate for 2 hours on the counter in a roasting pan, or up to 24 hours in the fridge. I skip this step more often than not, however. (Note 4)

Prepare roasting pan: Scatter onion in the base of the roasting pan. Place lamb shoulder on top . Pour water into pan.

Roast uncovered for 45 minutes.

Slow-roast 12 hours: Turn oven down to 100°C/210°F (both fan and standard, Note 5). Cover lamb with baking paper, then a double layer of foil and seal very tightly to avoid moisture evaporation. Roast for 12 hours (I always do overnight!).

Check meat – Test side of lamb with two forks. The meat should be fall-apart tender. If not, cover and return to oven.

Remove lamb: There will be a lot of liquid pooled under the lamb in the roasting pan! Remove lamb to a large dish. Cover loosely with foil to keep warm. It will stay warm for 2 to 3 hours. See Note for reheating / making ahead.

Reduce liquid: Strain all the liquid in the roasting pan into a saucepan. Bring to a boil then simmer rapidly on medium-high until it reduces down to 1 cup (250ml).

Thicken: Mix cornflour with water. Pour into jus in a thin stream while stirring continuously. Continue to cook for a minute or two over medium heat, stirring every now and then, until it thickens to a syrup consistency. Add salt and pepper to taste.

Lamb Jus:

Serve Slow Roasted Lamb with Jus. Use tongs for tearing meat off - no knife for carving needed! Pictured in post with Greek Lemon Roasted Potatoes, a perfect match for this Greek-ish flavoured lamb. Roasted Vegetables would also be ideal.

Serve:

This is the best slow cooked leg of lamb! It is cooked at a low temperature in the oven for 5 hours, then glazed and roasted with chutney as a marinade for the last 45 minutes of cooking for a tasty sticky glaze. Results in soft lamb meat, it&#39;s so tender it falls off the bone. What&#39;s more, you can use the stock, vegetables and juices leftover from the lamb, to make your own delicious gravy. Perfect Sunday Roast dinner to enjoy with the family.

Slow Cooked Leg of Lamb

1.8-2.2 Kg Leg of Lamb (if using frozen defrost overnight.)

Carrots

Onions

Garlic Bulb

1000 ml Lamb Stock

Rosemary

Salt and Pepper

tbsp Chutney (Or something similar)

tbsp Plain Flour ((add more or less for desired consistency))

Vegetables

For best results keep 1.8-2.2 Kg Leg of Lamb out of the fridge for about an hour before cooking. Preheat oven to 150°C fan / 170°C / 325°F / Gas Mark 3. In a roasting tin place2 Onions, chopped into rings2 Carrots roughly chopped3 sprigs Rosemary1 Garlic Bulb split into cloves

Lamb

Place lamb on top of veg rub both sides with 4 tbsp olive oil. Generously season with Salt and Pepper. Leave the leg of lamb fat side up.

Stock

Pour 1000 ml Lamb Stock in around, but not over the top of the lamb leg.

Roast

Cover the roasting tin well with foil to keep the moisture in during cooking. Place in the oven at 150°C fan / 170°C / 325°F / Gas Mark 3 for 3 hr 00 min for 0.8-1.4kg half leg of lamb3 hr 30 min for 1.5-1.7kg leg of lamb4 hr 15 min for 1.8-2.2kg leg of lamb4 hr 45 min for 2.25-2.90kg leg of lamb5hr 15 min for  3-3.5kg leg of lamb

Glaze

Remove from oven and take the foil off (keep aside to reuse later).Add your choice of 3 tbsp Chutney to glaze the leg of lamb or leave it as it is.

Brown

Place back in the oven for another 30-45 minutes, to brown,

Rest

Remove from oven and transfer the leg of lamb to the saved foil, wrap and leave to rest whilst you prepare the gravyEven if not making a gravy, it is really important to allow the lamb to rest for at least 30 minutes, before pulling it apart, this allows the juices to settle for tender soft meat.

Mash

Mash the garlic, onion, carrots, and stock together. Use a spoon to try and remove any excess fat sitting at the top of the stock.

Strain

Strain the remaining vegetable lumps out with a sieve into a saucepan. Bring the liquid to a boil.

Thicken

Mix 3 tbsp Plain Flour with equal amount of cold water to form a smooth lump-free paste. Add bit by bit to saucepan whilst boiling until at desired consistency.

Serve

Gravy

Made this for dinner last night, it was lovely, and I have friends coming over for a visit from Iceland next Sunday, so I think I might make this again for them :) Thank you for sharing. x

Absolutely delicious. I added a little port to the stock and my guests all asked for the recipe.  I served with roasted baby new potatoes, roasted carrots and cauliflower cheese which made for a very relaxed, prepare ahead, dinner party.

27/10/2024 hi me and my son was just saying we hadn’t had a roast lamb dinner for ages and came across your lovely recipe could you tell me please which flavour chutney is best to use as I want to make this dish.
Thanks Bev

Make certain to sear the meat b4 roasting.

Delicious! Lamb so tender and tasty. The gravy, which I mashed the veg and garlic from the pan and put it through a sieve, didn’t need to thicken, and it was fabulous!

Absolutely gorgeous dish. I have made it for my whole family and we all absolutely loved it. So moist, and melting in your mouth. Beautiful. Thank you so much for the recipe.

https://content.jwplatform.com/videos/BqfQv6xe.mp4

The Best Slow Cooked Leg of Lamb! Roasted at a low temperature, in the oven for 5 hours, so tender it falls off the bone. Real Ale Chutney added as a marinade for the last 45 minutes of cooking for a tasty sticky glaze. What's more, you can use the stock, vegetables and juices leftover from the lamb, to make your own delicious gravy. Perfect Sunday Roast dinner to enjoy with the family.

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Top 3 slow roast lamb recipes from across the web

The most viewed slow roast lamb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow-roast lamb with cinnamon, fenn...

Ultimate slow-roasted lamb: 12-hour...

Slow Cooked Leg of Lamb

The most viewed slow roast lamb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine