Slow Roasted Lamb

This would have to be one of my favourite recipes, there is nothing better than enjoying fall apart lamb that has been cooking all day with those you love!

With this recipe, the longer you can cook it, the better it will turn out! If I know I’m going to be home all day, I will pop it in the oven for about 5 hours. However, if you cook it for 3 hours, it will still be super tender.

I cook this in my Le Creuset pot (dutch oven), however previously have done it in a roasting tray covered in foil and it works well - if you do want to do it in a tray, I would suggest using a shoulder.

My favourite way to serve this is with roast veges or a salad. Also, it makes for a great lamb gyros the next day!

Prep Time: 10min

Cooking Time: 3-6 hrs

Serves: 6

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Ingredients:

• Lamb shoulder with bone in or leg of lamb with bone in

• Fresh oregano, thyme and rosemary

• Garlic cloves - about 8-10

• 1 onion quartered

• 3-4 potatoes quartered

• 500ml chicken stock

• 1/4 cup brown sugar

• 1/4 cup malt vinegar

• 1/2 cup lemon juice

• Olive oil to drizzle over the lamb

Method: 

Preheat your oven to 150c

Place the potatoes and onions on the base of the pot/tray

Make a bed of the herbs and scatter the garlic throughout the pot

Rub salt & pepper into both sides of the lamb

Pour the chicken stock into the base

Place the lamb skin side down on the bed of herbs

Mix together brown sugar, malt vinegar and lemon juice and pour all over the lamb

Cover with a tight fitting lid or foil and place in the oven for minimum of 3 hours

30 minutes before you are ready to serve, remove the cover and move the potatoes to a baking tray.

Turn the heat up to 180c, flip the lamb over so it is skin side up and return to the oven for 30 minutes.

Place the potatoes in also.

Let it rest for a few minutes before serving. Shred & enjoy!