This cut is at its
best when it’s slow cooked to perfection. Pair this cut with some crunchy roast
potatoes, roasted Southland carrots and parsnips and a side of gravy for the
ultimate roast dinner.
2.25kg leg of lamb, bone-in
Salt and pepper
2 T olive oil
1 bulb of garlic, whole, unpeeled and cut in half horizontally
1 onion, quartered
2-4 rosemary sprigs
750ml beef stock
500 ml water
Preheat oven to 170°C or 150°C (fan).
Prepare the garlic, onion and rosemary place in a roasting dish, then place lamb leg on top.
Sprinkle the lamb generously with salt and pepper and rub it in, then turn it over and repeat on the other side of the lamb.
With the upper side of the lamb sitting on the vegetables (the meatier side), pour the beef stock and water around the lamb. Cover with foil (don't use a lid, you want a bit of liquid to steam out) and roast for 4 ½ hours.
Remove the lamb from the oven, take the foil off and turn the lamb over. Check it to ensure the meat is tender (pry a bit off with a fork).
Return the lamb, uncovered, to oven for a further 45 minutes or until well browned.
Transfer the lamb to a serving platter and spoon over pan juices generously. Cover loosely with foil if not eating immediately.