Lamb Leg Whole 2kg

Lamb Leg Whole 2kg

Lamb Leg Whole 2kg

R310.00 Incl. VAT

In stock
0 out of 5

R310.00 Incl. VAT

Super A grade lamb leg 2kg.

SKU: 227 Categories: ,

Description

Super A grade lamb leg 2kg.

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

Contact our friendly staff to confirm your delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Friday.

Southern Suburbs up to Steenberg – Monday to Friday.

Northern Suburbs – Monday to Friday.

Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.

Table View, Sunset Beach & Blaauwberg – Monday to Friday.

False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.

Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.

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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