I Cooked The World's BEST Slow Roasted Leg of Lamb

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

leg of lamb

🥗Healthier: shoulder of lamb

💰Cheaper: pork shoulder

Shoulder is leaner and pork is often less expensive.

Preheat the oven to 250° C (about 480° F).

Take the leg of lamb out of the fridge about an hour before cooking to take the chill off.

Score the meat of the lamb not too deeply.

Rub avocado oil all over the lamb, ensuring to get it into all the nooks and crannies.

Season the lamb generously with salt and pepper on both sides.

Sprinkle 1 teaspoon of ground cinnamon on each side of the lamb.

Add a good amount of dried oregano on both sides of the lamb.

Crush a few bulbs of garlic to take the skin off and slice the larger ones in half, then place them on the lamb.

Scatter a few sprigs of rosemary onto the lamb.

Place a whole head of garlic and a few sprigs of rosemary into a roasting tray.

Lay the lamb on top of the garlic and rosemary in the roasting tray.

Add 100 ml of stock and 100 ml of plain water to the tray.

Cover the lamb with parchment paper and then wrap it tightly with a few layers of foil.

Reduce the oven temperature to 140° C (fan-assisted) and roast the lamb low and slow for about 4 hours.

After 4 hours, remove the lamb from the oven and let it rest covered with tin foil for about 20 minutes.

Remove the garlic and rosemary from the roasting tray with the juices.

Tilt the tray to remove excess fat from the top of the juices.

Run the remaining juices through a sieve into a saucepan.

Add 1 tablespoon of plain flour to the juices and mix well.

Pour in just under half a pint of chicken stock and a tiny glug of red wine.

Let the mixture reduce for a few minutes, stirring occasionally to prevent sticking.

Run the sauce through a sieve again to finish the gravy.

Serve the roasted leg of lamb with honey glazed carrots and roasted potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens