Cooking this leg of lamb put me right back to my childhood where making lazy, slow baked roasts for Sunday lunch was the norm. My mom used to have her leg of lamb in the oven before we even had our church clothes on, and the smell lingering in the kitchen as we got back from town was, well, like the one you will get ONLY from a roasted leg of lamb in the oven.
One thing I know without a doubt, is that when it comes to cooking a leg of lamb, 7 hours in the oven on low heat, IS the only way to cook a leg of lamb. Point.
Fear not this elusive idea of time, my friends, because it really ain’t that hard.
I got to cook this amazing piece of meat supplied by the experts from Biltong@za, and let me tell you, it was divine.
I had the oven on 120 degrees Celsius, for 7 hours; simply seasoned the meat with salt and black pepper, a few sprigs of rosemary and thyme and had it covered for a good five hours of the cooking time. When it is done, it literally falls apart and served with a quick mint pesto, it is THE roast for this festive season.
I also went all out by roasting whole garlic, pearl onions and sweet potatoes – IN the fat from the roasted lamb – with baby carrots and buttery cauliflower rice. I win at Banting…
If there is one thing you NEED to do this festive season, it is to pop into Biltong@za amazing stores, have a look at their website and get your meats ordered for your Christmas lunch. Check out their Facebook page for updates on amazing specials.
Have a good one!