The Best Slow Cooked Leg of Lamb! Roasted at a low temperature, in the oven for 5 hours, so tender it falls off the bone. Real Ale Chutney added as a marinade for the last 45 minutes of cooking for a tasty sticky glaze. What's more, you can use the stock, vegetables and juices leftover from the lamb, to make your own delicious gravy. Perfect Sunday Roast dinner to enjoy with the family.
Keyword: bone in leg of lamb, Chutney, glazed lamb, lamb gravy, roast dinner, Slow roast
1.8-2.2Kg(3.9-4.8lb) Leg of Lambif using frozen defrost overnight.
2OnionsChopped in chunky rings (see image)
1Garlic Bulbseperate cloves from bulb, no need to peel cloves
1000mlLamb Stock( or whatever stock you have we made ours with lamb stock cubes)
3tablespoonReal Ale ChutneyOr something similar
3tablespoonPlain Flour(add more or less for desierd consistancy)
For best results keep lamb out of the fridge for about an hour before cooking (don't worry too much if you forget!!) Preheat oven to 150°C fan / 170°C / 325°F / Gas Mark 3. Place chopped onions, carrots, rosemary and garlic in a roasting tin and drizzle with olive oil
Place lamb on top of veg rub both sides with oil, salt & pepper. Leave the leg of lamb the right way up.
1.8-2.2 Kg (3.9-4.8lb) Leg of Lamb
Pour stock in around the leg of lamb, but not over the top of lamb.
1000 ml Lamb Stock
Cover roasting tin with tin foil to keep moisture in. Place in the oven 150°C fan / 170°C / 325°F / Gas Mark 3 for 4 hr 15 min for 1.8-2.2kg leg of lamb4 hr 45 min for 2.25-2.90kg leg of lamb5hr 15 min for 3-3.5kg leg of lamb
Remove from oven and take foil off (keep aside to reuse later) Add your choice of chutney to glaze lamb or leave as it is?
3 tablespoon Real Ale Chutney
Place back in the oven for the final 30-45 minutes.
Remove from oven and transfer the leg of lamb to the saved foil, wrap and leave to rest whilst you prepare gravy
Mash the garlic, onion, carrots and stock together. Use a spoon to try and remove any excess fat sitting at the top of the stock.
Strain the remaining vegetable lumps out with a sieve into a saucepan. Bring the gravy to a boil.
Mix flour with 5tbsp water to form a smooth lump-free paste. Add bit by bit to saucepan whilst boiling until at desired consistency.