Delicious slow cooked lamb that is bursting with flavour and falls apart when you serve it. A perfect winter feast.


Ingredients (serves 6)

  • 1.6kg leg of lamb
  • 2 brown onions, cut into wedges
  • 8 garlic cloves, squashed and peeled
  • 6 small carrots, halves
  • 5 celery sticks, cut into 5 cm lengths
  • 1 lemon, zest only
  • 1 big handful each fresh oregano and mint
  • 2 tablespoons chicken stock powder
  • 1 bottle of white wine
  • salt and pepper

Method

  1. Pop your onions and garlic in the bottom of a large cast iron pot. This could also be made in a baking tray and covered with foil.
  2. Place your lamb on top, and give it a few stabs with a sharp knife. Slip the vegetables in around it, add your lemon zest and herbs.
  3. Season well and then glug in the entire bottle of wine over the lot. Leave to marinate for at least 2 hours, or overnight.
  4. Preheat oven to 160C, and bring lamb to room temp if needed.
  5. Whack her in, lid on and ignore it for two hours. Remove from oven and stir in stock powder and then pop it back in for a further 2 hours.
  6. For the final hour, remove the lid and allow some of the liquid to evaporate and leave you with a yummy juice.
  7. I served mine with mashed parsnip, sweet potato and pumpkin....all good and buttery.
  8. Because I put mine in the fridge overnight, I scraped off half of the fat before reheating. Removing some of the fat is entirely up to you. It will float on the juice of you wish to serve immediately......remember though, fat is flavour, and it keeps you warm in winter.


  • This looks perfect to warm us up down here in Tassie!

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  • What a delicious variation of the humble roast lamb. I’d serve mine with mashed potatoes and peas plus I’d leave out the lemon juice because of allergies

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  • Wonder if you can do this in the slow cooker instead of the oven ?

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  • I love slow cooked meat, never had slow cooked lamb though. This looks so good, l think l’m going to try this while the weather takes a break from the terrible heat we are having. Thank you for posting this.

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  • Um, mouthwatering. Slow Cooked Roast Lamb is the only way I cook it now, having finally tried it earlier this year. I have a piece in the fridge and I had been waiting for the weather to cool down. Sounds like the perfect weather for it this weekend in Melbourne. Yumm.

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  • This dish looks full of flavours. Nice!!

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  • Slow cooking always leaves it super flavoursome.

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  • Looks good – waiting to see some comments from ladies who have made this. Need to know just how soft the lamb is or if it is stringy. Can’t tall from the photo and I have an oesophagus problem – have torn it twice, can’t afford to do it again or I’ll be looking at daisy roots instead of grass and flowers.

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  • LOOOOOOOVE slow cooked lamb, so gonna try this recipe to change things up a bit from my usual recipe.

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  • I love this recipe. A very different and tasty way to cook the roast lamb. Definitely need to try this out.

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  • I love this, thanks. I’m new to slow cooking lamb and it’s been so good and easy to do. I never thought it would work but the meat is so tender. I tend to just cook in its own juices/fat, not knowing what to add, but I’ll definitely use some of these next time.

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  • This sounds easy enough. I might make it once when I have guests. The addition of a whole bottle of wine might not be as suitable for kids ?

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  • This looks great fantastic recipe will be giving this one a go

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  • This looks great it has a little spin with a few different ingredients in it. I am going to buy a leg of lamb this week and make this, my mouth is watering.

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  • This would be a hit in our house

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