Slow-Roasted Lamb Leg: A Dinner That'll Have Everyone Coming Back for Seconds
There's something truly special about a lamb dish that fills your home with incredible aromas for hours. This 5-hour braised lamb leg is the ultimate comfort food—tender, fall-apart meat paired with perfectly caramelised vegetables and rich, flavourful gravy. It's the kind of meal that brings people together and makes you feel like a proper home chef.
What makes this recipe a winner? It's foolproof. Once everything's in the oven, you can relax knowing that time and gentle heat are doing all the hard work. The result is meat so tender it practically melts in your mouth, and vegetables that have soaked up all those delicious, savoury juices.
Why Peter Timbs Canterbury Lamb? Our whole lamb legs are perfect for slow cooking. The quality meat and fat content mean you'll get incredible flavour as it braises, and the size is ideal for feeding a table of hungry guests.
Serves: 4 People | Prep Time: 15 minutes | Cook Time: 5 Hours | Difficulty: Moderate
What You'll Need
- 1 whole Peter Timbs Canterbury Lamb Leg
- 1 tsp olive oil
- Salt & pepper to taste
- 6 rashers of Peter Timbs Streaky Bacon (sliced into small strips)
- 3 red onions (peeled and quartered)
- 3 cloves of garlic (peeled and sliced)
- 2 handfuls of fresh herbs (thyme, rosemary, sage, or bay leaves work beautifully)
- 4 potatoes (peeled and cut into medium chunks)
- 1 whole celeriac (peeled and cut into chunks)
- 6 carrots (sliced in half lengthways)
- 1 bottle of white wine
- 1 bottle of fresh water
The Method
- Preheat your oven to 170°C (or fire up your BBQ to medium-high heat if you prefer).
- In a large roasting pan, sear the whole lamb leg on the stovetop or BBQ. Season it generously with olive oil, salt, and pepper. You want a beautiful golden crust on the outside—this locks in all those wonderful flavours.
- Add the Peter Timbs Streaky Bacon, onion, and garlic to the pan, and fry everything together for another 3 minutes. This is where the magic happens—the bacon adds depth, and the aromatics start filling your kitchen with that mouth-watering smell.
- Now add all your remaining vegetables and fresh herbs to the roasting dish. Pour in a mixture of equal parts water and white wine until everything's just covered. Bring it to a gentle boil, then reduce the heat. Cover the dish tightly with foil and place it in the oven for 5 hours.
- Once it's done, let it rest for 5 minutes, then serve with crusty bread to soak up every last drop of that incredible gravy.
Pro Tip: Check the dish halfway through cooking. If it's looking a bit dry, top it up with a splash more water or wine. The low, slow heat means there's very little chance of anything drying out, but a little liquid goes a long way in keeping everything moist and flavourful.
Inspired by an E. May recipe.
