A slow cooked joint of meat that will be tender, non-greasy and tasty. Don't try this if you like your meat pink or "fatty". This has always produced a non greasy and very tender joint that tastes beautiful. I like to serve this with crispy roast potatoes cooked in goose fat (lightly tossed).
As a rule, roast a leg of lamb for 15 minutes per 500g (1 1/4 lb), plus 10 minutes more. Allow it to rest for a good 15 minutes before serving to ensure the juices redistribute, making a perfect roast.
For a 2.2kg (5lb) lamb shoulder cook for 3 to 4 hours until the meat is completely tender, allowing about 15 minutes to rest covered before carving and serving.
In place of the Knorr Aromat® feel free to use your own favourite spice mix.