How to Cook Leg of Lamb That Falls Apart

How to Cook a Leg of Lamb That Falls Apart

Want to cook a leg of lamb that literally falls apart? In this video, I’ll show you exactly how to make the most tender, juicy, slow-roasted leg of lamb using simple ingredients and a foolproof low & slow method.

Whether you're cooking for a holiday, Sunday roast, or just want to master the ultimate lamb recipe, this is the one to try. This fall-apart leg of lamb is packed with flavour, beautifully crusted on the outside, and melt-in-your-mouth tender inside.

What you’ll learn:

• How to prepare and season leg of lamb

• The perfect temperature and timing for a slow roast

• Tips for getting ultra-tender, pull-apart lamb

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Perfect for: Easter, Christmas, family gatherings, or impressing your mates!

Check Out The Recipe Video Below

Slow Roast Leg Of Lamb

Ingredients

1 x Leg of Lamb

Olive Oil

Salt & Black Pepper

4 Sprigs x Fresh Rosemary

3 x Cloves of Garlic (sliced)

3 x Onions (halved)

1 Handful x Fresh Mint

400ml x water

Method

1. Begin by drizzling the leg of lamb with olive oil and rubbing it into the meat all over. Next, season it generously with salt and black pepper and rub that into the meat. 

2. Using a paring knife, make small cuts into the lamb and place in a piece of rosemary and a slice of garlic. Repeat until the whole leg of lamb is studded with rosemary and garlic. 

3. Place the halved onions in an oven tray or dish, covering the bottom. Add any remaining garlic and rosemary, then place in the mint. Lay the leg of lamb on top and pour the water into the bottom of the dish. 

4. Cover with a sheet of parchment paper and then seal it in with a sheet of foil. Roast in a preheated oven at 160°C for 4 hours. 

5. After 4 hours, remove the foil and parchment paper, turn the oven up to 200°C and roast for a further 30 minutes to crisp up.

Serve and enjoy!