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Slow Roasted Leg of Lamb with Gravy

Time
5 hrs 15 min
Prep
15 min
Cook
4 hrs 59 min
Yields
8 Servings
Level
Easy

RUB

  • 1 1/2 tbsp fresh rosemary leaves, finely chopped*
  • 3 garlic cloves, minced*
  • 4 tbsp olive oil
  • Salt and pepper

BASE

  • 2 whole heads of garlic, halved horizontally
  • Few sprigs rosemary

GRAVY

  • 4 tbsp / 50g flour
  • 2 1/2 cups / 625 ml beef stock
Slow Roasted Leg of Lamb with Gravy

R515.90 / 4kgAdd to cart

  1. Take lamb out of fridge at least 1 hour before roasting.
  2. Rub: Combine rosemary, garlic and olive oil. Mix and set aside for 20 minutes+.
  3. Preheat oven to 220°C (fan forced / convection) with oven shelf in the middle.
  4. Place garlic cut side up in a roasting pan. Toss in rosemary sprigs.
  5. Turn the lamb over so the underside is facing up. Pour half the Rub on, add a good sprinkle of salt and pepper. Rub all over.
  6. Transfer into roasting pan, placing it on the garlic to elevate the lamb. Rub remaining rub + salt and pepper over lamb.
  7. Roast lamb for 20 minutes then turn down to 180°C (fan forced/convection)
  8. Roast for 1 hour – total of 1 hr 20 minutes.
  9. Remove lamb from oven. The internal temperature should be 55 – 60°C for medium rare (pictured). This will rise to 61 – 65°C after resting. See notes for cook times – Note 5.
  10. Transfer lamb to plate, cover with foil and rest for 20 – 30 minutes.
  11. Make gravy straight away while roasting pan is hot.

GRAVY

  1. Remove rosemary sprigs. You should have around 4 – 5 tbsp of fat. If less, add butter. If much more, discard a bit.
  2. Place roasting pan on stove over medium heat. When the fat starts to bubble, then add flour. Mix flour in and cook for 1 minute.
  3. Pour in half the beef stock and mix to dissolve sludge in, then add remaining beef stock and mix.
  4. Use a potato masher to mush the garlic to squeeze out the flavour.
  5. Add salt and pepper to taste.
  6. Simmer for a couple of minutes, stirring, until it starts to thicken. Take it off the stove BEFORE the gravy is the thickness you want because it will keep thickening.
  7. Strain into a bowl, mushing garlic to squeeze all the liquid out. Then pour into gravy boat.

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Please Note:

Deliveries are only available in Gauteng

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Gauteng Address

48 Boschkop Road, Mooiplaats,
Pretoria, 0040

Western Cape Address

Unit 3, Brackengate 1,
6 on Paris Road, Brackenfell
Cape Town

Please Note:

Deliveries are only available in Gauteng

Call us

Mail us

Gauteng Address

48 Boschkop Road, Mooiplaats,
Pretoria, 0040

Western Cape Address

Unit 3, Brackengate 1,
6 on Paris Road, Brackenfell
Cape Town

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