Slow roast leg of lamb

Slow roast leg of lamb


  • whole Leg of lamb
  • 10ml Olive Oil
  • 2 cloves garlic
  • 1chilli (optional)
  • 2 tbsp. honey
  • 2 tsp. brown sugar
  • Rosemary
  • Salt
  • Pepper
  • 340ml beer
  • 340ml water


  1. Heat Olive oil in pot and lightly sear leg of lamb on all sides.
  2. Add cloves of garlic and chilli to pot.
  3. Drizzle honey over lamb and sprinkle with brown sugar.
  4. Add salt, pepper and rosemary.
  5. Add beer, water and cover lid – allow to heat up for 5 min.
  6. Remove from stove and place the pot with lid on in the oven at 140°C for 3 hours.
  7. Remove lid, baste the lamb with the cooking liquid, then place the pot back in the oven uncovered for a further 2 hours at 140°C.
  8. Remove from oven and carefully place lamb on serving dish.
  9. Pull bones out and break or shred lamb to liking. Pour the cooking liquid over the lamb until partially covered and serve.

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