Slow Cooked Lamb Leg

Name: Slow Cooked Lamb Leg
Prep time: 10 min
Cook time: 4 h 30 min
Yield: 4-5 servings
Ingredients: Killarnee Lamb half lamb leg, bone in (1.5kg approx.); 3 tbsp The Olive Tree olive oil; Stonemill cracked black pepper and salt, to season; 2 tbsp rosemary leaves, roughly chopped, plus extra for garnish; 5 garlic cloves, finely sliced, plus 2 whole garlic bulbs, halved; 4 small brown onions, peeled and halved lengthways; 250ml Chefs’ Cupboard beef or vegetable stock

How to make Slow Cooked Lamb Leg

Prep Time: 10 minutes | Cook Time: 4.5 hours | Serves: 4 - 5

Ingredients

Killarnee Lamb half lamb leg, bone in (1.5kg approx.)
3 tbsp The Olive Tree olive oil
Stonemill cracked black pepper and salt, to season
2 tbsp rosemary leaves, roughly chopped, plus extra for garnish
5 garlic cloves, finely sliced, plus 2 whole garlic bulbs, halved
4 small brown onions, peeled and halved lengthways
250ml Chefs’ Cupboard beef or vegetable stock

Method

Preheat oven to 150°C.
Heat oil in a large frying pan over a medium-high heat. Brown lamb on all sides, then transfer to a large, deep oven tray.
Season lamb with salt and pepper, then rub rosemary and garlic all over. Pour in stock and arrange garlic and onions around the lamb.
Cover tightly with aluminium foil and place on middle shelf of oven. Roast for 4-4.5 hours, or until meat gently pulls away with a fork.
Allow lamb to rest for 20 minutes before serving. Garnish with fresh rosemary.

Tip: Check tenderness by using a fork to see if the meat shreds easily. If it doesn’t, return to the oven for another 30-60 minutes.