How to Cook the Best Slow-Cooked Leg of Lamb! Slowly roasted in the oven at low temperatures for five hours. The meat is so tender that it literally falls off the bones.
Real Ale Chutney can be added to the marinade during the last 45 minutes of baking for a delicious sticky glaze.
You can also make your gravy using the leftover stock, vegetables, and juices from the lamb. Enjoy a delicious Sunday roast dinner with your family.
How to cook a slow-cooked leg of lamb so it is soft and tender?
You can’t go far wrong with this method of cooking a lamb leg. You don’t have to worry about the temperature of the meat or over-/undercooking.
The meat will be so tender and soft that you won’t need a knife. Just use a few forks to remove the delicate flesh from the bone.
It is important to keep the lamb covered in foil and add liquid stock to the pan.
This will help to retain moisture and stop the leg from drying.
Should I marinate/glaze a leg of lamb?
For the first cooking stage, you will only need olive oil and pepper.
If you want to add more marinade or glaze, do so when the leg is exposed for the last 45 minutes of the cooking process.
This delicious Real Ale Chutney by The Cherry Tree (check out their website) gives a fantastic glaze. It tastes so good you won’t even need condiments.
Ingredients
- If using frozen, defrost overnight.
- Chop two carrots roughly.
- Two onions chopped into chunky rings
- No need to peel cloves.
- Olive oil four tablespoons
- We used lamb stock cubes to make ours.
- Rosemary 3 sprigs
- Real Ale Chutney or something similar, three tablespoons
Instructions
- Keep the lamb out of your fridge about an hour prior to cooking for best results (don’t be too worried if you forget!). Pre-heat oven to 150degC/fan / 170degC/325degF/Gas Mark 3. Place the chopped carrots, onions, rosemary, and garlic into a roasting pan and drizzle over olive oil
- 3 Rosemary sprigs, four tablespoons olive oil, two carrots, two onions, one garlic bulb
Rub both sides of the lamb with oil, pepper, and salt. Keep the leg of the lamb upright.
1.8-2.2 Kg (3.9-4.8lb) Leg of Lamb
Pour the stock around the leg, but not on top.
1000 ml Lamb Stock
Cover the roasting pan with tin to retain moisture. Place the roasting container in an oven at 150degC/fan / 170degC/325degF/Gas Mark 3.Half leg of lamb weighing 0.8-1.4kg – 3 hr. 00 min. For 1.5-1.7kg leg lamb, 3 hours 30 minutes is required. For 1.8-2.2kg leg lamb, 4 hours 15 minutes is required. Lamb leg weighing 2.25-2.90kg – 4 hours 45 minutes for a 3-3.5kg leg, it takes 5hr 15 minutes.
Remove foil from the oven (save for later reuse). You can add your favorite chutney or leave it as is. Three tablespoons Real Ale Chutney
Place back in the oven and bake for 30 to 45 minutes.
Wrap the lamb leg in the foil you saved and let it rest while you prepare the gravy. It is important to let the lamb rest for 30 minutes before separating it. This allows the juices of the meat to settle and make it tender.