Slow Cooked Leg Of Lamb - with A Rosemary Jus

1 review, 5 star(s). 100% would make again

Ready in 7 hours

Delicious Sunday Lunch - if you make it out of bed early enough


1 Leg of lamb (with bone)
1 bunch Rosemary; chopped
5 cloves Garlic; chopped
14 15/19 milliliters Mustard
Rock salt
1 kilogram Lamb bones (shanks or breast)
29 4/7 mililiters olive oil
14 15/19 mililiters Tomato paste
1 Onion; roughly chopped
2 Carrot; chopped

Original recipe makes 6



Leg of Lamb

You have to first get the lamb out of the way - as it cooks for at least 5 hours, you will have plenty of time for the side dishes and the Rosemary Jus

Chop the 2 garlic cloves and chop half of the rosemary

Mix with the garlic and rosemary with the mustard, garlic and rosemary, add salt and pepper

Make small insertions with a pointy knive and insert wedges of garlic.

Rub the leg with the marinade.

Let rest for a couple of hours or overnight

Turn the oven to max - roast the lamb for 15-20 minutes depending on size

Reduce the heat to 80-100 degree Centigrades

Roast the leg of lamb for 5-7 hours.

- Rosemary Jus

Rinse the lamb bones /shanks

Smear the tomato paste on them

Roughly chop up 2 carrots - one onion

Pour some oil on the roasting dish - add the bones, onion and carrot and roast until dark brown in the oven. Turn them halfway

Transfer from roasting pan in a pot - cover with water - add rosemary and let simmer for 1-2 hours.

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Calories Per Serving: 3264 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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