This recipe ensures the meat stays tender through the week so you can just carve it as you need for each of the recipes.
How to Roast the Perfect Leg of Lamb
This recipe ensures the meat stays tender through the week so you can just carve it as you need for each of the recipes.
Servings 4 serving
Calories 130kcal
Ingredients
- 1.7-2.2 kg Leg of lamb or shoulder roast, bone in
- 2 tablespoons Olive oil
- 2 Garlic, heads
- 2 Onion, large
- 3 cups Liquid beef stock,
- 2 cups Water
Instructions
- Preheat oven to 165C. Slice whole garlic heads in half horizontally and onion in quarters. Arrange in the bottom of a large roasting dish.
- Place the lamb on top of the vegetables.
- Drizzle the olive oil over the meat and season generously with salt and pepper. Pour the stock and water into the dish. It won’t be completely submerged but it’s ok.
- Cover tightly with tin foil and roast 4.5-5 hours.
- Check doneness by seeing if the lamb falls off the bone and shreds when levered gently with a fork.
- Remove the lamb from the pan and spoon sauces over the meat and allow to rest for 20 minutes
- Carve and serve as desired
Nutrition
Calories: 130kcal | Carbohydrates: 0.9g | Protein: 19g | Fat: 5.5g | Saturated Fat: 1.5g | Cholesterol: 58mg | Fiber: 0.1g | Sugar: 0.4g | Calcium: 11mg | Iron: 1.5mg
