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Serves
US | Metric
Ingredients
  • 1 kg Half leg of lamb
  • 4 Carrots (chopped)
  • 3 Celery stalks (chopped)
  • 1 Red onion (chopped)
  • 1 White onion (chopped)
  • 1 Bulb of garlic (peeled and cloves left whole)
  • 3 Sprigs of fresh thyme
  • 2 Heaped tsp of mustard
  • 400 ml Lamb stock
  • 300 ml Red wine
  • Salt and pepper to taste
For the gravy
  • Vegetables and stock leftover in the pot
  • 1 tsp Arrowroot powder
  • 1 tsp Honey
  • 60 ml Water
Slow roasted leg of lamb Slow roasted leg of lamb

Slow roasted leg of lamb

Just what Sundays are all about.... prep the lamb in the morning and bang it in the oven to slow roast for 6 hours while enjoy a lovely day with the family. If you are interesting in seeing a video timeline of how I prepared this meal then head over to my 'thefoodiefootballer' Instagram account, and watch the highlight reel 'roast lamb.'

Prep 20 minutes
Total 7 hours

For the lamb.

Preheat the oven to fan 130℃

  1. Bring the lamb to room temperature and season really well on all sides with salt and pepper.
  2. Heat a cast iron pot on a medium-high heat before placing the lamb fat side down in the pot. Sear for 2-3 minutes on all sides until nicely browned (it took me around 10 minutes in total)
  3. Add the celery, carrots, garlic cloves, red onion, white onion, fresh thyme, mustard, lamb stock, red wine and a pinch of salt and pepper to the pot. Bring to the boil before removing from the heat. Cover tightly with tin foil and place in the oven for 6 hours.
  4. After 6 hours remove the lamb and allow to rest for 45 minutes with the foil left on. (Now would be a good time to add roast potatoes/vegetables to the oven (make sure to increase the oven temperature.)
  5. Remove the lamb from the pot - set aside on a board/plate and cover loosely with foil while you make the gravy. (Now would be a good time to steam any vegetables which you are serving with.)


For the gravy:

  1. Mash the leftover vegetables and stock in the pot. (From where you have just removed the lamb to rest on a board.) Bring to the boil before reducing to a simmer for 15 minutes, stirring occasionally.
  2. Pass the mixture through a sieve into a large pan underneath. Use a spoon to press as much liquid as possible through the sieve - this can take a few minutes. I personally like to keep these mashed veggies and serve on the side. They aren't the most appetising to look at, however they are full of flavour and goodness.
  3. If you prefer a thicker gravy, mix together 1 tsp of arrowroot and 60 ml of water before adding to the gravy in the pan. Bring the gravy to a gentle simmer and add 1 tsp of honey - Stir well and keep on the bubble until it has reached your desired consistency.
Slow roasted leg of lamb Slow roasted leg of lamb

Slow roasted leg of lamb

Just what Sundays are all about.... prep the lamb in the morning and bang it in the oven to slow roast for 6 hours while enjoy a lovely day with the family. If you are interesting in seeing a video timeline of how I prepared this meal then head over to my 'thefoodiefootballer' Instagram account, and watch the highlight reel 'roast lamb.'

favorite
print
like
Prep 20 minutes
Total 7 hours
Serves
US | Metric
Ingredients
  • 1 kg Half leg of lamb
  • 4 Carrots (chopped)
  • 3 Celery stalks (chopped)
  • 1 Red onion (chopped)
  • 1 White onion (chopped)
  • 1 Bulb of garlic (peeled and cloves left whole)
  • 3 Sprigs of fresh thyme
  • 2 Heaped tsp of mustard
  • 400 ml Lamb stock
  • 300 ml Red wine
  • Salt and pepper to taste
For the gravy
  • Vegetables and stock leftover in the pot
  • 1 tsp Arrowroot powder
  • 1 tsp Honey
  • 60 ml Water

For the lamb.

Preheat the oven to fan 130℃

  1. Bring the lamb to room temperature and season really well on all sides with salt and pepper.
  2. Heat a cast iron pot on a medium-high heat before placing the lamb fat side down in the pot. Sear for 2-3 minutes on all sides until nicely browned (it took me around 10 minutes in total)
  3. Add the celery, carrots, garlic cloves, red onion, white onion, fresh thyme, mustard, lamb stock, red wine and a pinch of salt and pepper to the pot. Bring to the boil before removing from the heat. Cover tightly with tin foil and place in the oven for 6 hours.
  4. After 6 hours remove the lamb and allow to rest for 45 minutes with the foil left on. (Now would be a good time to add roast potatoes/vegetables to the oven (make sure to increase the oven temperature.)
  5. Remove the lamb from the pot - set aside on a board/plate and cover loosely with foil while you make the gravy. (Now would be a good time to steam any vegetables which you are serving with.)


For the gravy:

  1. Mash the leftover vegetables and stock in the pot. (From where you have just removed the lamb to rest on a board.) Bring to the boil before reducing to a simmer for 15 minutes, stirring occasionally.
  2. Pass the mixture through a sieve into a large pan underneath. Use a spoon to press as much liquid as possible through the sieve - this can take a few minutes. I personally like to keep these mashed veggies and serve on the side. They aren't the most appetising to look at, however they are full of flavour and goodness.
  3. If you prefer a thicker gravy, mix together 1 tsp of arrowroot and 60 ml of water before adding to the gravy in the pan. Bring the gravy to a gentle simmer and add 1 tsp of honey - Stir well and keep on the bubble until it has reached your desired consistency.