Slooooow-cooked lamb

A wonderful centre piece for the table and a tasty alternative to the traditional Lamb roast. 


Slowcooked Lamb



  • Approx.. 2 kg leg of lamb (bone in)
  • 1 onion cut into 8ths
  • 1 clove of garlic, peeled and separated
  • olive oil
  • salt and pepper
  • a good handful of fresh herbs (rosemary, thyme, sage ……)
  • 300ml good quality chicken stock (or you could substitute half for white wine)


  • Pre-heat oven to 170ºC
  • Rub the lamb with a generous amount of olive oil, and season well with salt and pepper
  • In a large high sided roasting pan, sear the lamb on all sides until a nice caramelisation has formed (it’s beautifully brown).
  • Add the onions and cook for a further minute, then the garlic
  • Pour in the stock.  Turn off the heat.
  • Through in herbs, and cover the tray with a double layer of foil, and place in the oven for at least 4 hours.  You will know it’s done when it pulls way with a fork
  • 20 minutes before you are ready to serve, remove the lamb from the oven and rest on a plate under some foil and a tea towel.
  • Use the gravy that’s left to make a sauce, by reducing further on the stove top.  You can use this sparingly as a gravy, but try not to douse the lamb, maybe just a couple of spoonfuls tops.

Serve with crispy potatoes and salad, or if it’s winter a whole raft of roasted veggies.







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