Lamb Leg Whole

Lamb Leg Whole

Lamb Leg Whole

R456.25 Incl. VAT

In stock
0 out of 5

R456.25 Incl. VAT

SKU: 227 Category:

Description

Super A grade lamb leg with knuckle cracked if required. Usually 3kg – 4kg.

Please note we endeavour to complete all deliveries within 48 Hours. Below is a list of the main areas and the days we deliver to those areas.

Our friendly staff will contact you to confirm delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Saturday.

Southern Suburbs up to Steenberg – Monday to Saturday.

Paarl & Franschhoek – Tuesday

Stellenbosch, Somerset West & Overberg up to Kleinmond – Tuesday & Friday.

Table View, Sunset Beach & Blaauwberg – Mondays and Thursdays.

False Bay Area – Wednesdays.

Additional information

Weight3 kg

Slow Roast Leg of Lamb

Ingredients

  • 2.25 kg / 4.5 lb leg of lamb
  • Salt and pepper
  • 1.5 tbsp olive oil
  • 1 whole garlic head, unpeeled, cut in half horizontally
  • 1 onion, quartered (unpeeled is fine)
  • 2 rosemary sprigs (2 = whisper of rosemary flavour, 4 sprigs = stronger flavour)
  • 3 cups / 750 ml beef broth, low sodium
  • 2 cups / 500 ml water

GRAVY:

  • 4 tbsp / 50g flour (white)
  • 1 cup / 250 ml water
  • Salt and pepper, to taste

 

Method

  • Preheat oven to 170C/335F (standard) or 150C/300F (fan/convection).
  • Place garlic, onion and rosemary in a metal roasting pan.
  • Place lamb leg right side up in the pan. (Note 2)
  • Sprinkle generously with salt and pepper and rub it in.
  • Turn lamb over and place it so it mostly sits on the garlic and onion. Sprinkle with more salt and pepper, rub it in. (Video helpful here)
  • Drizzle lamb with olive oil. Pour broth and water around the lamb – it won’t cover it, that’s ok, the lamb sinks into it. Cover with foil (don’t use a lid, you want a bit of liquid to steam out).
  • Place in the oven and roast for 4.5 hours. (See Notes for roasting time table)
  • 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 the oven.
  • Return uncovered lamb to oven for a further 45 minutes or until well browned.
  • Remove lamb, spoon over pan juices generously. Transfer to a serving platter, cover loosely with foil while you make the gravy (stays warm for 1 – 1.5 hours).

GRAVY:

  • Use a large spoon to skim off some of the fat from the surface of the liquid.
  • Place pan on the stove on medium-high. When the liquid bubbles, add flour.
  • Use a whisk to mix it in – this may take a few minutes as the liquid reduces.
  • Once it looks like sludge (see video), whisk in 1/2 – 1 cup of water until it becomes a gravy consistency to your taste. Adjust salt and pepper to taste – I rarely add extra salt.
  • Strain gravy into a bowl, pressing juices out of the onion, etc.
  • Pour gravy into a jug.

 

Source: recipetineats.com

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