Slow-cooked Roast Leg of Lamb

35 Reviews
88% would make this recipe again

Slow cooking at a low temperature enhances the lamb's flavour.

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Preparation : 15 min Cooking : 3 h 10 min
240 calories/serving

Ingredients

900 g lamb's leg
2 cloves garlic
1 tbsp olive oil 15 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 onions, coarsely chopped 200 g
2 sprigs rosemary, fresh 10 g
1/2 cup red wine 125 mL

Before you start

You should estimate 3 ½ h per kilo of meat.

A baking dish or casserole with a tight-fitting lid is necessary for this recipe.

Method

  1. Preheat the oven to 140°C/275°F.
  2. Peel the garlic cloves and slice them in half lengthwise. Cut small slits in the surface of the lamb with a sharp knife and put a piece of garlic into each slit.
  3. Heat the oil in a casserole or roasting pan over medium heat. Brown the lamb thoroughly on each side until golden, about 7-8 min. Add salt and pepper, then remove the lamb from the pan and set aside.
  4. Coarsely chop the onion and sauté in the same pan, 4-5 min until translucent and soft. Put the lamb back into the pan, add the rosemary sprigs and wine. Cover and cook in the middle of the oven. Calculate 3 ½ h per kilo of meat. When ready, the meat will fall apart when inserting a fork.
  5. Serve.

Nutrition Facts Table

per 1 serving (150 g)

Amount

% Daily Value

Calories

240

Fat

10 g

16 %

Saturated 3.2 g
+ Trans 0 g

16 %

Cholesterol

90 mg

Sodium

70 mg

3 %

Carbohydrate

5 g

2 %

Fibre

1 g

4 %

Sugars

2 g

Net Carbs

4 g

Protein

30 g

Vitamin A

0 %

Vitamin C

6 %

Calcium

2 %

Iron

17 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Selenium, Vitamin B12, Zinc
Good source of  :
Folacin, Iron, Phosphorus, Potassium, Vitamin B2
Source of  :
Copper, Magnesium, Manganese, Pantothenic Acid, Vitamin B1, Vitamin B6, Vitamin D, Vitamin E, Vitamin K
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives 3 ½
Fats ½
More info
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Reviews

35 Reviews (33 with rating only) 88% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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retiredpk
june 15, 2018

You were correct about this recipe - it does fall off the bone. Of the 8 people for Easter dinner, 2 loved it, 2 liked it and would have it again and 4 of us found it to be overcooked. The next day, I cooked a smaller lamb the traditional way (open pan with wine and vegetables) until cooked medium (some parts medium rare) and the 4 of us were in heaven. The suggested carrot and leek side dish was fantastic.

Useful 1
Anonyme
october 20, 2021

My family and I enjoyed this recipe very much. Great recipe!

Useful 0

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