Best Ever Slow Roasted Leg of Lamb
Ingredients - Lamb
- 1 leg of lamb (bone in or out doesn’t matter too much)
- 20g rock salt or sea salt
- 6 cloves of garlic
- 6 anchovies
- 40mls olive oil
- sprig of rosemary
- greaseproof paper
- tin foil
Method
The night before trim off any excess fat, season meat with salt and place in fridge. The next day remove meat from fridge one hour before you intend to cook it. Pre heat oven to 100c degrees. Place garlic, anchovies and rosemary in a mortar and pound to break the fibres and release oils, add olive oil and loosely mix. Smear over lamb, wrap ingrease proof and then tightly wrap in tin foil. Place on a wire rack over an oven tray. Leave at room tempeture for 1 hour before placing into oven on fan bake. Cook for seven hours. The meat will be tender enough to shred or tear from the bone or the rest of the flesh. This is exactly how you want the meat to be.
Works well with
Aioli, aubergine relish, babaganoush, beetroot relish, walnut & watercress pesto, lemon infused olive oil, tzatziki, garlic infused olive oil, Cannonhill smoked paprika relish, smoked paprika infused olive oil, preserved lemons, cumin & lemon oil hummus