Slow roast leg of lamb

Get it in the oven early, go out, enjoy your day and come back to the sweetest, tender roast lamb.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 170°C/335°F (standard) or 150°C (fan).

Step 2

Place garlic, onion and rosemary in a metal roasting pan.

Step 3

Place lamb leg right side up in the pan. (Note 2)

Step 4

Sprinkle generously with salt and pepper and rub it in.

Step 5

Turn lamb over and place it so it mostly sits on the garlic and onion. Sprinkle with more salt and pepper, rub it in. (Video helpful here)

Step 6

Drizzle lamb with olive oil. Pour broth and water around the lamb - it won't cover it, that's ok, the lamb sinks into it. Cover with foil (don't use a lid, you want a bit of liquid to steam out).

Step 7

Place in the oven and roast for 4.5 hours. (See Notes for roasting time table)

Step 8

Remove from the oven, remove foil. Turn lamb over. Check it to ensure the meat is tender (pry a bit off with a fork). If not, return, covered, to oven.

Step 9

Return uncovered lamb to oven for a further 45 minutes or until well browned.

Step 10

Remove lamb, spoon over pan juices generously. Transfer to serving platter, cover loosely with foil while you make the gravy (stays warm for 1 - 1.5 hours).