Traditional Roast Leg of Lamb

Investing 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.