Slow-Roasted Leg of Lamb

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Roasting the lamb in your oven for 5 hours makes this one tasty slow-cooked dish.


2 1/2 kg lamb leg
1 tbs olive oil
1 brown onion quartered
5 garlic cloves sliced
125 g speck cut into batons
5 sprigs thyme
3 sprigs fresh rosemary
500 g parsnip cut into pieces cut in half lengthways
750 g celeriac cut into pieces peeled
850 g potatoes
3 carrots cut into pieces
2 cups Massel Liquid Stock Vegetable Style


  1. Preheat oven to 170 C or 150 C fan-forced.
  2. Season lamb. Heat oil in a large frying pan over medium-high heat. Cook lamb, turning, for 10 minutes or until browned all over. Transfer with a large fork to a 27x37x8cm baking dish or oven tray.
  3. Cook onion, garlic, speck, thyme and rosemary, stirring, for 5 minutes or until golden. Transfer to baking dish (with any oil and juice).
  4. Arrange vegetables around lamb. Pour over Massel Liquid Stock Vegetable Style. Tightly cover with foil and roast for 5 hours or until lamb is very tender.

Credits: Best Recipes