Name: Slow-Roasted Leg of Lamb Recipe
Prep time: 15 min
Cook time: 315 min
Total time: 330 min
Yield: 8
Ingredients: 2 1/2 kg lamb leg; 1 tbs olive oil; 1 brown onion quartered; 5 garlic cloves sliced; 125 g speck cut into batons; 5 sprigs thyme; 3 sprigs fresh rosemary; 500 g parsnip cut into pieces cut in half lengthways; 750 g celeriac cut into pieces peeled; 850 g potatoes; 3 carrots cut into pieces; 500.00 ml vegetable stock

by Massel Last updated on 05/02/2025

Roasting the lamb in your oven for 5 hours makes this one tasty slow-cooked dish. Perfect for Sunday lunch or any time you fancy a roast!

- Massel

Ingredients

2 1/2 kg lamb leg
1 tbs olive oil
1 brown onion quartered
5 garlic cloves sliced
125 g speck cut into batons
5 sprigs thyme
3 sprigs fresh rosemary
500 g parsnip cut into pieces cut in half lengthways
750 g celeriac cut into pieces peeled
850 g potatoes
3 carrots cut into pieces
2 cups vegetable stock

Method

Step 1

Preheat oven to 170 C or 150 C fan-forced.
Step 2

Season lamb. Heat oil in a large frying pan over medium-high heat. Cook lamb, turning, for 10 minutes or until browned all over. Transfer with a large fork to a 27x37x8cm baking dish or oven tray.
Step 3

Cook onion, garlic, speck, thyme and rosemary, stirring, for 5 minutes or until golden. Transfer to baking dish (with any oil and juice).
Step 4

Arrange vegetables around lamb. Pour over Massel Liquid Stock Vegetable Style. Tightly cover with foil and roast for 5 hours or until lamb is very tender.