Slow-roasted boneless lamb leg

No bone to carve around. Rub it, roast it low, rest it, and slice.

Serves

6 people

Prep

15 minutes

Cook

1 hour 15 minutes

Buy the cut All recipes

From the shop

Start with 1 kg of boneless lamb leg. That gives six people a few slices each with roast vegetables.

A boneless leg is easy to carve. Leave any string or netting on while it roasts and cut it off after the rest. Slice the leftovers cold for sandwiches.

Ingredients

• 1 kg boneless lamb leg
• 3 garlic cloves, crushed
• 2 tbsp chopped rosemary
• 2 tbsp olive oil
• 1 lemon
• Salt and cracked black pepper

Method

1. Heat the oven to 160°C. Take the lamb out of the fridge while the oven heats.
2. Zest the lemon. Mix the zest with the garlic, rosemary, oil, salt and pepper. Rub the mixture over the lamb.
3. Put the lamb in a roasting tray. Roast for about 60 minutes.
4. Start to check at 50 minutes. Take the lamb out when the thickest part reads 58°C for medium rare.
5. Cover the lamb loosely with foil. Rest it for 20 minutes.
6. Squeeze the lemon juice over the lamb. Slice it across the grain.

Serve it

Serve with roast vegetables and gravy. Keep any leftovers for cold lamb sandwiches.