Slow Cooked Roast Lamb (7)

This involves slowly cooking the leg upside down, submerged in a stock/broth Then towards the end - turning the lamb right side up, removing foil and browning the top


  • 2.25 kg / 4.5 lb leg of lamb , bone in (or shoulder)
  • cumin seeds
  • Salt, pepper, olive oil
  • 1 whole garlic head , unpeeled, cut in half horizontally
  • 2 onions, cut into thick (1cm) slices (for forming a bed for the lamb)
  • rosemary sprigs (2 = whisper of rosemary flavour, 4 sprigs = stronger flavour)
  • thyme (optional)
  • bay leafs (optional)
  • 1000ml Beef stock


  1. Preheat oven to 170C/335F (standard) or 150C/300F (fan/convection).
  2. Place garlic, onion and rosemary and any other herbs in a metal roasting pan.
  3. Place lamb leg right side up in the pan.
  4. Grind cumin seeds, salt and pepper in a pestle and mortar.
  5. Rub the cumin mixture into the lamb.
  6. Turn lamb over and place it so it mostly sits on the garlic and onion.
  7. Drizzle lamb with olive oil. Pour stock/broth around the lamb
  8. Cover with foil (stab a couple of holes in the foil to let the steam out)
  9. Place in the oven and roast for 4.5 hours.
  10. Every hour or so remove the foil and baste the lamb.
  11. Remove from the oven, remove foil. Turn lamb over. Check it to ensure the meat is tender (pry a bit off with a fork). If not, return, covered, to oven.
  12. Return uncovered lamb to oven for a further 45 minutes or until well browned.


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