Slow Roast Leg of Lamb

• active time: 5 hours
• total time: 5 hours 45 mins

Ingredients

1.5kg leg of lamb

Olive oil

Sea salt

Coarse black pepper

Onions

Garlic

Fresh thyme

Bay leaves

Rosemary

Directions

Preheat oven to 200 C Fan / 220 C

Brush lamb with olive oil and season heavily, all over, including the underside, with sea salt and coarse black pepper then lay on a trivet of onions, garlic, fresh thyme, bay leaves, rosemary and olive oil

Roast for 30 mins

Take out, add 500ml chicken stock to the tray, cover tightly with foil, reduce heat to 160 C fan/180 C, cook for 4 hours (do not baste or take tray out of the oven),

Remove the foil and cook for a final 30 mins uncovered.

Take out and rest, covered with foil, for 30 mins before serving.

Notes

If you have a slightly larger leg of lamb:

1.5-1.75kg, cook for an extra 30 minutes covered (4 1/2 hours covered instead of 4),

1.75-2kg, cook for an extra hour covered (5 hours covered instead of 4)

2-2.5kg, an extra 90 minutes (5 1/2 hours covered instead of 4) covered before taking the foil off.