Slow-cooked leg of lamb and gravy
 
Slow-cooked leg of lamb and gravy
 
This recipe also includes a how-to for lamb gravy

Slow-cooked leg of lamb and gravy

4hrs 30mins
medium
Servings: 8

We created this slow-cooked leg of lamb recipe for the ultimate springtime Sunday roast. There’s something truly special about the rich, tender flavours of lamb, and for us, it always screams spring. Slow-cooking the lamb allows the flavours to develop beautifully, resulting in a melt-in-the-mouth texture that pairs perfectly with seasonal sides. And this recipe even allows you to make a delicious gravy from the rich cooking juices.

Whether it’s served alongside crispy roast potatoes, vibrant spring greens, or drizzled with a rich, flavourful gravy made with our bone broth, this dish never fails to impress.

Written by Ros Heathcote

Ingredients

  • 1 leg organic lamb
  • 2 celery sticks
  • 2 large leeks
  • 500g baby carrots
  • 3 onions
  • 6 anchovy fillets
  • 4 cloves garlic
  • 2 tbsp English mustard
  • 2 Bay leaves
  • 2 tbsp fresh rosemary
  • 1 tbsp fresh thyme
  • 125ml dry white wine
  • 1 tbsp flour
  • 4 tbsp Borough Broth Lamb Fat
  • 2 pouches Borough Broth Lamb Broth
Grass-Fed Organic Lamb Bone Broth
£6.15
£6.15

Instructions

  1. Preheat your oven to 190°C (300°F)
  2. Melt 2 tbsp of lamb fat in the roast tin
  3. Once the fat has melted, roughly chop your carrots, onions, leeks and celery so they fit in the bottom of your roasting tin
  4. Place half the rosemary and thyme on top of the veg as well as the bay leaves
  5. Add the 2 pouches of broth and the wine to the tin
  6. Prep the lamb by scoring holes using a sharp knife over the skin, about 2cm apart
  7. Insert the peeled garlic cloves and the anchovies into the holes - to make them fit, curl the anchovies up on themselves
  8. In a pestle and mortar ground together 1 tbsp of mustard and the rest of the herbs
  9. Rub the mixture all over the skin of the lamb
  10. Season the lamb generously with salt and pepper, then cover the tray loosely in tinfoil
  11. Place the tin in the oven for 30 minutes until the skin is browned
  12. Remove the lamb from the oven and baste it in the brothy juices
  13. Place the tin back in the oven at 150c with the foil for the remainder of the cooking time
  14. Once the lamb has finished cooking, remove it from the oven let it rest
  15. Make a slurry by adding the flour to a small bowl and whisking it with 2tbsp of water to make a smooth paste
  16. Place the tray with the juices onto a medium heat on the stove
  17. To make your lamb gravy, add the slurry to the tin with the roasting juices and broth and whisk until the liquid is smooth
  18. And in another pouch of broth and the remaining tbsp of mustard and season well
  19. Once your gravy has thickened (this will likely take around 15 minutes of continuous stirring) remove from the heat
  20. Pour the gravy through a fine sieve into a jug, ensuring you're only left with the liquid. This is your rich lamb gravy
  21. Carve the lamb and serve it on a serving dish alongside the jug of gravy