Search

slow cooked pot roast lamb

(9 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
pot roast
pot roast
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe Indulge the family with this slow-roasted leg of lamb, cooked for seven-hours with shallots, carrots, garlic and herbs. It's perfect for Easter Sunday or a roast dinner throughout the year and will keep everyone happy. It takes just thirty minutes prep to get this slow cooked joint of lamb in the oven and the rest of it is being patient enough to wait for it to cook. Roasting it low and slow gives the most deliciously tender meat that will just fall apart when it's ready.

Ingredients

  • 2kg (41/2lb) part-boned leg of lamb
  • Salt and ground black pepper
  • 2 tbsps olive oil
  • A few bay leaves
  • 200ml (7fl oz) dry white wine
  • 600ml (1 pint) vegetable or lamb stock
  • 400g (14oz) shallots, peeled
  • large carrots, peeled and cut into chunks
  • 1 head of garlic, halved across the cloves

Make a perfect gravy by stirring in a little cornflour and chicken stock to the juices in the bottom of the pan.

Method

  1. Set the oven to 220C/425F/Gas Mark 7. Season the lamb, rub it with oil, put in a large casserole and roast it for 30 mins.
  2. Turn the oven temperature down to 130C/250F/Gas Mark 1⁄2. Add the bay leaves, wine and stock, put a tight-fitting lid on the dish and cook for 31⁄2 hours. Take lamb out of the oven and leave to cool.
  3. When you want to finish cooking it, set the oven to 130C/250F/Gas Mark 1⁄2. Remove fat that has set on top of the stock and discard. Put the casserole on the hob and bring the stock to the boil. Add the shallots, carrots and garlic. Cover and cook in the oven for another 3 hours, until the meat falls off the bone. Lift meat out of the casserole and serve it with the shallots and carrots.
  4. For gravy, pour cooking juices into a pan, squeeze in some of the garlic pulp from the skins. Bring to the boil and reduce to about 300ml (1⁄2 pint). Check the seasoning and strain it into a jug.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 300(kcal)
  • Fat 15.0g
  • Saturates 5.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(9 ratings)

Your comments

comments powered by Disqus

FREE Newsletter