How to slow cook your Easter lamb to fall-off-the-bone perfection
There’s nothing like getting the whole family together for
Easter Sunday and enjoying a tasty, hearty roast dinner. If you’ve got
traditional spring lamb roast on the menu, you’ll want to pull out all the
stops to make the most of your cuts. Here are Creamline’s top tips and
instructions to help you cook your legs of lamb to succulent perfection - so
that the meat practically falls off the bone.
Ingredients
- Half
leg of lamb (bone-in)
- Olive oil
- Salt
- Peppers
- Herbs (rosemary, thyme, oregano, fresh or dried
- Garlic
(optional)
- Lemon (optional)
Instructions
- Prepare the lamb: Preheat your oven to a low
temperature, around 135°C, for slow roasting. Remove the lamb from your fridge about
30 minutes before cooking to allow it come to room temperature. This helps to
ensure your lamb is evenly cooked!
- Season: Rub the lamb all over with olive, oil, salt,
peppers and rosemary, thyme, oregano and any other herbs you’re using. You can
also some crushed garlic cloves to the seasoning mix and a squeeze of lemon
over the lamb for added flavour if you fancy.
- Prepare for roasting: Place the seasoned lamb in a
roasting pan, fat side up. You can add some liquid to the pan, such as stock or
wine to keep the lamb moist during cooking. Cover the pan tightly with foil to
help retain moisture.
- Slow cook: Place the roasting pan in the preheated oven
and roast the lamb low and slow. Cooking time depend on how well you want it to
be, but typically you’ll want to roast it about four to five hours for a half
leg of lamb.
- Check if the lamb is done: After about three hours, start
checking the lamb. Use a meat thermometer to check on the lamb’s internal
temperature. For fall-off-the-bone tenderness, you want to aim for an internal
temperature of around 88°C to 93°C.
- Resting: Once the lamb is done, remove it from the oven
and let it rest for about 15-20 minutes before carving. This allows the juices
to spread out throughout the meat and makes sure you’re getting a juicy, tasty
result.
- Carve and serve: Carve the lamb against the grain
into thin slices and serve with your favourite veg and spoonfuls of mint sauce.
Enjoy!
Order your succulent lamb roast
Our half legs of lamb have been expertly prepared by Little
Pigs Didsbury and are grass-fed and free-range. They come complete with mint
sauce from Mrs Darlington’s which is made from finely chopped mint, vinegar and
sugar – a perfect pairing with lamb!
To ensure your roast reaches your doorstep before Easter
Sunday, please place your order before 9pm Wednesday 27th March
for Friday delivery, or Thursday 28th March for Saturday delivery, in line with
your usual Best of Local delivery day.
