Slow-Roast Leg of Lamb

Succulent lamb roasted slowly with white wine, garlic, and herbs until the meat falls away from the bone.

Dinner Lamb Roast Slow Cook Gluten-Containing

Estimated Nutrition

Calories

869.1

kcal / serving

5214.5 kcal total

Carbs

17.6g

per serving

105.8 g total

Fat

52.1g

per serving

312.4 g total

Protein

61.4g

per serving

368.2 g total

Cook Time

210

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Redcurrant Jelly

GrainsCereals

tbsp

Plain Flour

Liquids

750

White Wine

dry

600

Chicken Stock

Meat

Lamb

leg of lamb

NutsSeeds

clove

Garlic

thinly sliced

tsp

Oregano

dried

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

OilsFats

tbsp

Olive Oil

Vegetables

piece

Onion

thinly sliced

Method

Preheat the oven to 170°C.

Heat olive oil in a roasting tin, season the lamb, dredge in flour, and brown for 10 minutes.

Add sliced onions and cook for 10 minutes until lamb and onions are browned.

Add garlic, wine, stock, oregano, and jelly then bring to a simmer.

Roast in the oven for 3 to 3.5 hours while basting periodically.

Remove lamb to a board to rest and reduce the pan juices on the hob into a gravy.

Slice the lamb and serve with mashed potatoes and the wine gravy.