Easy Slow Roast Leg of Lamb Recipe

dorsetcountrylife
18 hours ago
2 min read

Sunday is my favourite day of the week — a day for slowing down, being together, and actually enjoying family time rather than rushing through it. The last thing I want on a Family Sunday is to be stuck in the kitchen for hours, juggling pans and watching the clock. That’s why I love meals that take care of themselves while we get on with the important stuff.

An easy slow-roast leg of lamb is my go-to. It’s the kind of dish that lets you do the prep, pop it in the oven, and then forget about it for a while. While it gently roasts away, filling the house with the most comforting smell, we’re free to head out for a walk, play games, or just spend time together. It’s proof that a beautiful, comforting Sunday meal doesn’t have to mean sacrificing your whole day — just a little planning, a low oven, and plenty of family fun in between.

Onion, garlic and Rosemary in preparation for roast lamb

1 whole leg of Lamb or a shoulder

1 large onion peeled and cut into wedges

3 or 4 Rosemary sprigs

2 small or 1 large garlic head cut in halves

3 Cups of beef stock

2 Cups of water

salt and pepper

1.5 tbsp olive oil

I love this recipe as its minimal prep and you are left with a beautiful stock for gravy once the meat has cooked.

Pre heat the oven 170 fan 150

Season the lamb on both sides.

In the roasting tin place the onion, garlic and rosemary, place the leg of lamb top side down on top of the garlic, rosemary and onion.

Pour the stock around the meat and then the water and cover with foil.

Pop it in the oven for 4.5 hours and go and relax!

Remove the meat fro the oven and take off the foil. Return it to the oven for approx. 45 mins to brown and then remove. prepare to wrap in foil to rest , but first spoon some of the juices over the meat and the wrap and rest for about 1 hour.

Don't forget to save the juice for the most delicious gravy ever!