Easy Slow-Cooked Lamb
A really simple, forgiving slow-cooked lamb leg recipe using stock, perfect if you want tender, fall-apart meat with minimal effort.
Ingredients:
1 Prime Leg of Lamb (about 1.5–2.5 kg)
3–4 Cloves of Garlic
1 Large Onion (thickly sliced)
2–3 Sprigs of Rosemary
500–750ml Stock (lamb, beef, or chicken all work)
2 tbsp Olive Oil
Salt & Black Pepper
Method:
Preheat the oven to its maximum.
Place the onions at the bottom of a large baking dish.
Pat dry and rub with salt, pepper, and olive oil. Remove any excess fat. Place it on the onions.
Roast the leg for about 20 minutes to give it a nice crispy colour.
Remove from the oven and add the garlic and rosemary around d it.
Reduce the oven temperature to 160°C
Pour the stock on the meat filling half of the baking tray. Make sure that the stock is hot, not to lower the temperature of the meat. And especially if your’e using a glass dish. If using cold stock, you might crack it!
Cover with baking paper followed by foil and seal tightly
Cook at 160°C for 4–5 hours.
If using a slow cooker, cook on low for 7–8 hours or HIGH for 4–5 hours.
If you prefer a crispier texture, remove foil and roast at 200°C for 20–30 mins to brown the outside.
Strain the cooking liquid into a pan passing it through a sieve. Discard the vegetables and rosemary.
Simmer to reduce slightly.
Thicken with a little flour slurry or gravy granules.
Serve with mashed or baked potatoes and seasonal vegetables.
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