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Braised Lamb Leg

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Ingredients

Serves 8-10

  • 3kg lamb leg

  • 1 garlic bulb

  • 5 sprigs of rosemary

  • 1 large glass of white wine

  • 350ml chicken stock

  • salt and pepper

Method

Start by stripping the leaves of two of the rosemary sprigs and roughly chop the garlic cloves into quarters.


Then with the end of a sharp knife make small incisions all over the meat. Pack each with a couple of rosemary leaves and wedge them in with a piece of the garlic until it looks like a lamb hedgehog. Season the joint with salt and pepper.


In a roasting tin lay the remaining rosemary sprigs down and place the lamb on top. Pour in the stock and white wine before covering the tin tightly with foil.


Roast at 140c (285f) for 5hrs turning twice. Once done leave to rest for 20 minutes before serving. Any remaining meat can then be picked off the bone and used in your leftover dishes.



Designed for my leftover lamb series on youtube this is a simple braised lamb recipe that gives you a lovely roast packed with flavour. The cooking juices are perfect for making gravy with.


Instead of slices of lamb you have great chunks of soft meat so the leftovers are perfect for use in any manner of dishes.

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