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–+ servings
roast lamb leg with rosemary and potatoes

Slow Roast Lamb Leg

A wonderfully simple slow roast lamb leg that you will love and make repeatedly because it's dependable and such a show stopper at your table! This lamb weighs
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Author: Miranda | My Anosmic Kitchen
Prep 10 minutes
Cook Time 2 hours
Total Time 4 hours 30 minutes
Servings :6 people

Ingredients
  

  • 2 kg lamb leg
  • 3 tbsp olive oil
  • seasoning
  • 3 cups beef stock
  • 2 cups water

Instructions 

Preheat oven

  • Heat oven to 160–170°C (320–340°F).

Season the lamb

  • Pat dry, rub with olive oil, and season generously on all sides.

Prepare roasting tray

  • Place a rack over a roasting tray. Pour stock and water into the base.

Roast (covered)

  • Place lamb on the rack. Cover tightly with foil and roast for 3–4 hours, depending on size.

Check doneness

  • Internal temp should reach:
  • 65°C (145°F) → medium
  • 70–75°C (160–165°F) → medium-well

Brown the lamb

  • Remove foil, increase heat to 180°C (350°F), and roast for 10–15 minutes until golden.

Rest

  • Remove, loosely cover with foil, and rest for 20–30 minutes.

Serve

  • Slice and serve with pan juices.

Notes

  • Rest before slicing
  • Use rack for even cooking
  • Adjust liquid for stronger/weaker pan juices

Nutrition

Serving: 1personCalories: 346kcalCarbohydrates: 1gProtein: 46gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 134mgSodium: 372mgPotassium: 829mgSugar: 1gCalcium: 25mgIron: 4mg
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