An Articulated Life

Food For The Soul

  • Home
  • Food
    • Recipes
    • Food In Focus
    • Food Product Reviews
    • Equipment Reviews
    • Kitchen Tips
    • Restaurant Reviews
  • Health
    • Energy
    • Fitness
    • Book Reviews
  • Art
    • Exhibitions
    • Art Books
  • Contact Us

Traditional Roast Leg of Lamb

2014/10/05 by Rania Leave a Comment

Roast Lamb With VegetablesInvesting in high quality ingredients is a must for a successful roast meat joint. So often meat is pumped with water and hormones that get released during cooking. If possible buy only fresh lamb from Wales, which has been awarded PGI (Protected Geographical Indicator) status by the EC. This protects regional food and guarantees authenticity, quality and traceabilityWelsh farmers use traditional, sustainable farming practices and the animals are reared breathing clean air, drinking spring water and eating only fresh grass. When the meat is this good, very little needs to added to make it perfect.

Serves 4 to 6

Ingredients

1.2 to 1.5kg Welsh leg of lamb, on the bone
Sea salt and ground pepper

For the gravy:
2 tablespoons cornflour
3-4 tablespoons cold water

Hob Method

1. Preheat the oven to 180c, remove the lamb from the fridge and allow it to get to room temperature.
2. Place the lamb in a roasting tin, cover loosely with foil and place in the oven.
3. After 30 minutes, remove the foil and leave to roast for a further 50-60 minutes (for medium) or until cooked to your preference.
4. Remove from the oven at the end of the cooking time, season with salt and pepper and leave to rest for 15 to 20 minutes covered in foil to keep warm.

Slow Cooker Method

1. Remove the lamb from the fridge and allow it to get to room temperature.
2. Place in the slow cooker and cook on low for 8 -10 hours or high for 4-5 hours.
3. About 30 minutes before the end of cooking time, preheat the oven to 180c.
4. Remove from slow cooker, place in a roasting tray and cook in the oven, uncovered for 20-30 minutes until crisp and brown.
5. Remove from the oven, season with salt and pepper and leave to rest for 15 to 20 minutes covered in foil to keep warm.

For the Gravy
1. Reserve the juices from cooking and remove any fat from the surface.
2. Pour into a saucepan, bring to boil, simmer and reduce by half.
3. Mix the cornflour with the cold water and add to the gravy, continue to reduce until the desired consistency is reached.
To serve, carve the lamb into thin slices. For the perfect Sunday roast serve with roast vegetables, roast potatoes and Yorkshire puddings.

Roast Lamb with Mixed Roast Vegetable Plated

Filed Under: Food Tagged With: Lamb, Low Carb, Mains, Slow Cooker, Sunday Roast

« Vanilla Cheesecake
The Emotional Journey of a New Expat »

Leave a Reply Cancel reply

You must be logged in to post a comment.

  • Email
  • Facebook
  • Instagram
  • Twitter

Newsletter

Subscribe For Email Updates

Request A Review

We, at An Articulated Life love to discover innovations in the food world. If you are a restaurant, manufacturer or retailer and would like us to review your new flavours and products, please email us for our physical address.

Reviews are free of charge and we will always credit the company and brand. We promise honesty and fairness and therefore cannot guarantee that the review given will be 100% positive.

Recent Posts

  • Toberlone Cheesecake
  • Resistance
  • Forgiveness
  • The Emotional Journey of a New Expat
  • Traditional Roast Leg of Lamb

Archives

  • April 2020
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014

Recent Comments

    About An Articulated Life

    Life is about feeding the soul, those moments in nature as with genuine friends that extend a certain peace and gratitude into our ordinary lives. In all cultures, food is much more than sustenance. Read More…

    Popular Posts

    Ikea 365 Cookware Set
    Nairn's Oatcakes
    Typical Students
    Easy Cauliflower Cheese
    Rice in a storage jar

    Copyright © 2021 · Foodie Child Theme by Shay Bocks ·