Slow roasted leg of Tuckenhay Farm grass-fed Suffolk lamb
Tuckenhay Farm leg of lamb
Freshly ground black pepper
1.5 tbsp olive oil
1 garlic head, whole
1 onion, quartered
A few sprigs of fresh rosemary
750 ml beef stock / broth
500 ml water
Preheat your oven to 170ºC.
Sprinkle and rub the leg of lamb with sea salt and freshly ground black pepper.
Place the lamb on top of the garlic, onion and rosemary in a metal roasting pan.
Drizzle the lamb with olive oil and pour the broth and water around the leg of lamb. Cover with a piece of tinfoil and place in your preheated oven for 4.5 hours or until the lamb is meltingly tender and can be pryed apart with a fork.
Remove from the oven and turn the lamb. Return the lamb, uncovered, to the oven for a further 45 minutes until well browned.
Spoon the juices over the leg of lamb and transfer to a serving platter, covered loosely with tinfoil, to rest while you make a gravy.
Purchase here: Grass Fed Leg of Lamb from Tuckenhay Farm