Slow Roasted Leg of Lamb

Perfect for the cooler weather, we bring you an easy meal with melt-in-your-mouth results

It’s that time of year. When light and fresh dinners begin to make way for slow roasts and stews. At Village England, as the weather gets cooler, there’s little that satisfies our bellies more than a Sunday Roast. And in our minds, the pinnacle of a Sunday Roast is slow roasted lamb.   

This recipe was passed on to us by our dear friend and chef, Rachel Westerland. It takes three and a half hours in the oven – a long, slow cook to develop deep flavours, leaving you with tender meat that just falls off the bone. Easy and low-stress, it’s great to pop in the oven before a nice Sunday stroll. When you get home the house will smell divine – and you’ll have a feast to delve into with family and friends.

TIPS:

This recipe also works well with a shoulder, too.

We recommend using a large oven-proof casserole pot. If you don’t have one on hand, just use a deep oven dish and seal with a few layers of foil when you put it in the oven.

 

Slow Cooked Leg of Lamb  

Feeds up to 12 

 

INGREDIENTS:

Leg of Lamb, bone in (ours was 2.2kg)

1 bottle of red wine

10 carrots, peeled, chopped in half length-wise

2 large red peppers, cut into strips

2 large green peppers, cut into strips

3 onions, peeled, cut into quarters

2 heads of garlic, unpeeled, sliced in half horizontally

1 bunch of rosemary

1 bunch of thyme

2 Lamb Stock Cubes (OXO works well), dissolved in 500ml of boiling water.

Salt and pepper

Olive oil

 

METHOD:

Preheat Oven to 140C.

Put the casserole pot on the stove and warm the oil. 

Add the lamb and brown on all sides.

Place the onions around the lamb and allow to brown slightly. 

Then, add the heads of garlic, peppers, carrots, herbs and stock. Season with some salt and pepper.

Add the wine and bring to the boil.

Put the lid on the pot or wrap tightly with foil. Then transfer to the oven.

Roast for 3.5 hours.

When cooked, remove the lamb and vegetables from the pot. Place in a warmed serving dish with the lamb in the middle and the vegetables displayed around the edge. Cover in foil.

To reduce the cooking liquid left in the casserole pot, boil on full heat on the stove top - stirring occasionally so it doesn’t stick. It should become thick and a glorious deep red colour. This will probably take about 15 minutes and is a good time to prepare some accompaniments. This dish is heaven with buttery mashed potatoes and some steamed bright green mixed vegetables. 

When the sauce is thickened pour all over the lamb and serve with a sprig of rosemary on top. The meat will fall apart and your guests can serve themselves.

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