Pot Roast leg of Lamb

Name: Pot Roast leg of Lamb
Total time: 18000 s
Yield: 3 ~ 4 servings
Cuisine: British
Ingredients: 1.2-1.5 Kg leg of lamb; rosemary and some spices that you like; 2 cloves garlic, chopped; 1 small onion, sliced; 1 cup water and cider to cover the lamb; Option - stock, soy sauce, 1/4 lemon; to taste Salt and pepper

Masuyo Newman @masuyonewman

Pensford UK

We buy a half of lamb every spring and freeze them. Slowly cooked lamb,,,, so soft and yammy. #slowcook

Masuyo Newman @masuyonewman

Pensford UK

We buy a half of lamb every spring and freeze them. Slowly cooked lamb,,,, so soft and yammy. #slowcook

Saved

Ingredients

3.5 hrs

3 ~ 4 servings

1.2-1.5 Kgleg of lamb
rosemary and some spices that you like
2 clovesgarlic, chopped
1small onion, sliced
1 cupwater and cider to cover the lamb
Option - stock, soy sauce, 1/4 lemon
to tasteSalt and pepper

Saved

Steps

3.5 hrs

1

Place the lamb in a ovenproof dish with lid. All ingredients in and add the liquid. Lid on.
2

Slowly cook the lamb in the pre-heated oven at 180°C for 3 hours. Upside down the lamb a couple of times and pour the liquid over the lamb occasionally. Add more water, if needed. Last 20 minutes, remove the lid and continue to cook.
3

Take out the lamb from the dish and leave it in the warm place for at least 30 minutes. Meanwhile, make the gravy from the liquid or use it for the sauce straight away. Serve with potatoes and greens.