Best lamb cuts are lamb leg and shoulders, as well as lamb shanks.
Timing - two options
Cook in the oven: at 140ºC for around 4 hours; or a little faster at 160ºC for 2-3 hours
Season the lamb well a generous dusting of herbs like fresh rosemary or dried oregano or any other herb of your choice. You can also rest it on some garlic cloves or onion wedges if you like. When you cover it and leave it to cook, the result will be lamb that is packed full of taste, is very succulent and so tender it falls apart with the touch of a fork.
For more delicious seasoning ideas click through to the ‘Flavoursome rubs for your beef, lamb, goat or veal’ page.
Slow roast how-to’s
- Make sure the lamb roast stands at room temperature for around 15 -20 minutes before cooking. This takes the fridge chill from the lamb and allows it to cook evenly.
- When you’re cooking a lamb roast in this way it needs very little preparation, just a light brush with oil and seasoning with little salt and pepper, and the flavourings described above.
- Use a roasting dish similar to the size of your roast. Rest it on roasting rack or a bed on onions wedges or a handful of garlic cloves (more for taste and aroma than anything else) if you wish.
- Cover the roasting dish with a sheet of baking paper as well as foil for the first half of the cooking time and then remove them so the lamb browns well.
- When it’s done the meat will be meltingly tender. If the lamb has been cooked for the longer option you will find the meat will fall from the bone. Use two forks to shred the meat if you like.
- If you’ve roasted the lamb with garlic simply squeeze the flesh from the cloves as they will now be mellow and sweet.