Leg Of Lamb - Slow Cooked In The Oven

Introduction & Inspiration

This Slow Cooked Leg of Lamb is going to take your next Sunday meal to a whole new level! It is extremely easy to make, but you will have to be patient as it's going to be a low and slow type of cook. However the reward will be the most amazingly tender lamb leg with meat that literally falls off the bone, served with flavoursome cooking juices and bacon slices. What's not to like!

I hope you will give this a try over Spring, or indeed any moment you have time to appreciate this delicious cut of meat among family and friends.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

(To Note: The leg of lamb preparation should be done several hours before cooking or ideally overnight).

Cooking Time

Less than 30 minutes

(To Note: Ideally you will need to also allow time to baste your leg of lamb at regular intervals with the cooking juices)

Serving Size

4 - 6 Servings

Main Ingredients:

1.895 kg Leg Of Lamb

80g Tallow (room temperature)

400ml Bone Broth

180g Smoked Bacon Slices

Salt To Taste

2 Carrots (Optional)

1 x Parsnip (Optional)

2 tsp Dried Rosemary or Thyme (Optional)

Recipe Instructions

Instructions Prior to Cooking :

In a large bowl, add the tallow, rosemary and salt. Use a fork to mix all the ingredients together until everything is well combined. Reserve.

Place the lamb on a wooden chopping board and pat it dry all over with a paper towel.

Score the top of the lamb 3 - 4 times with a sharp knife.

Rub the tallow mixture all over the lamb and into the little slits you have created. Cover the lamb, and Ideally leave it in the fridge for several hours (or overnight) before cooking.

Instructions for Cooking :

Pre-heat the oven to 130c - Convection.

Heat up the bone broth in a pan on low heat, until it's nice and hot.

Remove the leg of lamb from the fridge and place it on top of a little trivet, in a roasting tin. Cover the top of the lamb with the slices of smoked bacon.

Pour the bone broth around the sides of the lamb leg.

Peel the parsnip and the carrots (if using) and cut them into small cubes and place around the sides of the lamb leg.

Crumple some greaseproof paper, large enough to cover the meat and then wet it under the tap.

Cover the leg of lamb with the greaseproof paper and then add some aluminium foil on top and make sure it is well sealed around the roasting tin.

Place the roasting tin in the oven and cook for 10-11 hours. (Try and Baste the meat with the cooking juices every hour, and from 9 hours onwards baste the meat and also use two forks to check if you can pull the meat apart easily. Once you can, it's ready).

Remove the roasting tin from the oven, baste the meat with the cooking juices and cover again and allow the meat to rest for 30 minutes.

Transfer the Leg of Lamb to a wooden chopping board, pour all the juices from the roasting tin into a jar (if not serving straightaway) or else pour the juices into a pan and bring it to a boil over a low-medium heat. Cook, until the juices have reduced to the desired consistency for the sauce reduction.

To serve, cut or shred the meat, removing any bones. Place the lamb and vegetables (if using) onto a serving plates (or a serving platter) and drizzle over some of the cooking sauce. To ensure a good PKD meat : fat ratio, add some whipped tallow or other PKD fat of your choice.

Enjoy!

Tips

Ideally use a snug fit roasting tin (i.e. that is only slightly bigger than the lamb leg so that everything stays juicy).

This lamb is delicious served with a traditional mint sauce. Check out my Mint Sauce recipe for instructions on how to make this.

Try and purchase all your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.

Any vegetables or herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition.

Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this.

Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary (Home - Nutriintervention).

Video

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