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Recipes



Roasted Leg of Lamb (from Frozen)

posted by Admin User at 2023-03-29 11:15:00


Thawing Instructions: Take our CP Foods Specialty Market Frozen Leg of Lamb and thaw in the refrigerator overnight up to 24 hours or place the leg of lamb in a resealable plastic bag, squeezing out as much air as possible. Fill a large bowl with COLD water (NEVER hot) and submerge the bag in the water. Change the water every 30 minutes to ensure that it stays cold and continues to thaw the meat.

RECIPE:
This Slow Roast Leg of Lamb is going to take your next Sunday roast to a whole new level! It’s ULTRA EASY and very forgiving. It does take patience, but you’ll be rewarded with tender lamb leg that can be pulled off the bone, served with a wickedly delicious rosemary garlic infused gravy.
 

How to make slow roast Leg of Lamb

The leg of lamb is roasted on a bed of onion, garlic and rosemary which serves three purposes:

  1. to keep the lamb elevated out of the pan juices for even cooking;

  2. flavor the flesh that’s in contact with it; and

  3. flavors the pan juices which is used to make the gravy.

All the lamb needs is a sprinkle of salt and pepper, drizzle of olive oil. Add beef broth/stock and water into the pan (keeps everything all nice and moist + makes pan juices for gravy), cover then slow roast for 5 hours until tender and fall apart.

 

How to make Slow Roast Leg of Lamb

Ingredients

  • 2.25 kg / 4.5 lb leg of lamb , bone in (or shoulder) (Note 1)
  • Salt and pepper
  • 1.5 tbsp olive oil
  • 1 whole garlic head , unpeeled, cut in half horizontally
  • 1 onion , quartered (unpeeled is fine)
  • 2 rosemary sprigs (2 = whisper of rosemary flavour, 4 sprigs = stronger flavour)
  • 3 cups beef stock/broth , low sodium (or homemade)
  • 2 cups water

Categories: Recipes