If you love roast lamb, you’ll love our juicy and ‘oh-so tender’ slow roasted lamb that literally falls off the bone. It’s a mouth-watering recipe that is guaranteed to be a crowd pleaser, and perfect to share with family at your Christmas table!
- 2.5kg lamb leg or shoulder, leave bone-in
- 3 tbls RG Lamb Roast Meat Rub
- 1L liquid Beef Stock
- 2 cups water
- 3/4 cup corn flour
- 2 cups water
Note: retain cooked lamb pan juices
- Preheat oven to 150° (fan forced)
- With a sharp knife, make deep slits into the meat.
- Rub the Rich Glen Lamb Roast Meat Rub all over, ensuring to rub into the deep slits;
- In a deep roasting pan place a roasting rack to elevate the lamb off the base of the pan, and add the stock and water;
- Place the lamb on the rack (Note: Ideally, even on the rack, the lamb will sit in a small amount of stock);
- Cover with foil and place in oven to cook for 2 hours [Hint: Covering the lamb with foil is essential, as it assists in keeping the meat moist and retaining the flavours];
- Remove from oven, uncover and turn the lamb over. Turn oven down, to 120°C, return lamb, covered in foil, to the oven and cook for a further 2 hours;
- To brown off the lamb, turn the oven up to 160°C and cook for a further 30 minutes;
- When the lamb is golden brown, remove it from the oven and spoon a generous amount of pan juices over the meat. Transfer the lamb to a serving plate and cover loosely with 2 layers of foil, while you make the gravy. Leave the lamb to rest for 30 minutes before carving or pulling the meat off the bone - don't worry, it won't go cold!
- Best Homemade Gravy ...with a large spoon, remove the fat from the top of the pan juices, leaving the remaining juices in the pan and place onto the cooktop on medium heat. Mix the cornflour in another bowl with 1x cup cold water until smooth. Slowly pour the cornflour mix into the lamb pan juices while whisking, cook and stir for 5 minutes until you get a thickened consistency and the flour taste is cooked out.