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NitroXAdministrator
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Reged: 25/12/02
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Slow roasted lamb leg
      #378811 - 21/08/23 11:34 PM

Slow roasted lamb leg. Their recipe,

RECIPE ;

3kg Lamb Leg
4tbl Roasted Garlic Rosemary & Sea Salt Seasoning
1 Garlic Head
Melted Beef Tallow (substitute for olive oil)
2 Cups Dry Red Wine
3 Cups Beef Stock
2tbl Dijon Mustard
Salt and pepper

1. Pre heat oven to 150 Degrees Celsius (fan forced)

2. Use a small knife to pierce holes all over the lamb leg and insert garlic cloves.

3. Pour beef tallow all over the leg and sprinkle the seasoning all over.

4. Place the lamb leg onto a roasting pan with rack.

5. Pour in red wine, beef stock and dijon mustard (pour on the side trying not to touch the lamb leg). Use water to pour up to the bottom of the leg (ensuring you do not submerge the lamb leg (you will probably need anywhere between 2-3 cups of water, this is dependant on the size of the roasting pan).

6. Cover with foil and place into the oven for 5 hours. Take out of the oven and if you can feel the lamb is starting to get soft then turn over and return to the oven for additional hour. I like to rest the lamb leg for a min of 30mins to an hour (loosely cover with foil).

7. Remove the juices and make a roux using 3tbl of flour in a saucepan on medium heat. Keep whisking mixture and adding small amount of water at a time. As the gravy thickens add in more water. When you are happy with consistency season with salt and pepper and enjoy.

--------------------
John aka NitroX

...
Govt get out of our lives NOW!
"I love the smell of cordite in the morning."
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NitroXAdministrator
.700 member


Reged: 25/12/02
Posts: 39250
Loc: Barossa Valley, South Australi...
Re: Slow roasted lamb leg [Re: NitroX]
      #378813 - 22/08/23 01:33 AM

I've got some pictures to add of one I did in a camp oven.

--------------------
John aka NitroX

...
Govt get out of our lives NOW!
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"

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85lc
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Reged: 19/01/18
Posts: 917
Loc: Georgia, USA
Re: Slow roasted lamb leg [Re: NitroX]
      #378815 - 22/08/23 02:37 AM

John,

That sounds like a great recipe. My parents just to roast a leg of lamb several times a year, generally for Easter and several other occasions. They also cut small slits into the lamb and inserted garlic cloves. I love roasted lamb. (Also love lamb chops/rack of lamb.)

My question is how much does the red wine and beef stock affect the taste of the lamb? I ask because they are in the bottom of the pan, not touching the lamb.

I can understand that the wine and stock would make the gravy very tastie, particularly as it also contains the lamb drippings.

Do you heat the grease skimmed off the drippings to broun the flour when you make the roux?

Looking forward to seeing your pictures.

--------------------
RB

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NitroXAdministrator
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Reged: 25/12/02
Posts: 39250
Loc: Barossa Valley, South Australi...
Re: Slow roasted lamb leg [Re: 85lc]
      #378817 - 22/08/23 04:32 AM

As I wrote, their recipe.

The last I made,ni didn't use red wine. I inserted the garlic clove slices. Rubbed it with olive oil. Black pepper, salt, "Tuscan" herbs and spices. I find doing the inserted garlic slices a night before gives better flavour. Not much only when cooking.

In the camp oven maybe two hours.

The red wine in the base of the pan would be used for basting. And also in the foil cover, the liquids evaporate and condense within the cover.

I didn't use a rack, nor is there any need to turn a roast over,

--------------------
John aka NitroX

...
Govt get out of our lives NOW!
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"

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