About this recipe: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).
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Method Prep:20min › Cook:3hr › Ready in:3hr20min
Preheat the oven to 160 C / 140 C fan / Gas 2/3.
Place the lamb joint in a roasting dish. Sprinkle the lamb with a generous helping of the Aromat® and lay 3 sprigs of rosemary on the top.
Make up a stock using 2 stock cubes and 450ml (3/4 pt) of boiling water, pour half over the lamb slowly and pop in the oven. See cooking times below.
Roast in the preheated oven, basting regularly (top up with remaining stock if necessary) until tender and juicy. Cover with a sheet of tin foil if the outside of the joint becomes too dark.
Remove the lamb from the oven and drain off the fat and use the remaining stock, some gravy granules, and any green water to make the gravy. Rest the joint for 10 minutes, covered under tin foil before carving and serving.
Cooking times for leg of lamb
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.
Cooking times for shoulder of lamb
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.