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Slow Roasted Lamb Carvery Leg in a Tin Tent

  • Preparation Time: 20 mins
  • Serves: 6
  • Cooking Time: 180 mins
  • Ready Time: 200 mins
  • Cooking Method: Slow Cook
  • Difficulty: easy

1 x 1.8kg Gourmet Direct Lamb Carvery Leg
Lemon Zest
4 cloves fresh Garlic peeled
Sprig fresh Rosemary
Sea Salt and fresh black Pepper
Lemon Juice/ Verjuice
Balsamic Vinegar
Olive Oil
Foil and Baking paper

Heat oven to 200°C
Bring the Lamb to room temperature. Pat dry with paper towels. Place tin foil criss-crossed in a baking dish to fit the leg. Top the foil with criss-crossed baking paper. Place the lamb into the centre of the baking paper. Cut deep slits in the top of the meat and pack with fresh Garlic. Season the meat with salt and pepper. Sprinkle with Lemon Juice and a little Verjuice. Then sprinkle with Balsamic Vinegar. About 1 generous Tbsp of each. Douse with a generous serve of good quality Olive Oil. Sprinkle with Lemon Zest and a little more Sea Salt. Pop the fresh Rosemary on top.
Fold the baking paper around the lamb like a parcel taking care to keep all the liquids contained within. Wrap again with the foil to make a tight parcel.
Place the Lamb in a hot oven for 30 minutes then reduce to 160°C and cook for a further 2 hours. Open the parcel to expose the Lamb and cook for a further 30 minutes. The meat will be tender and able to be served with a spoon. Rest for 20 mins before serving.

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