Lamb Leg

Available from the PRIME Butcher Counter at Arkadia Foodstore Gozo

Cooking a big meaty cut like lamb leg might seem like a lot of work, but if you take the time to slow-roast it, you won’t regret a second as you taste the tenderness and juiciness of the meat. You know how good things take time! The thick layer of fat surrounding the meat encapsulates all its delicious flavours and prevents the meat from drying out during cooking.

Recipe: Slow-roasted Lamb Leg

Time: 5 hrs 30 mins
Servings: 8

Ingredients:

• 25kg leg of lamb, bone in
• Salt and pepper
• 1 ½ tbsp olive oil
• 1 whole garlic head, unpeeled and halved horizontally
• 1 onion, quartered
• 2 rosemary sprigs
• 3 cups low sodium beef stock
• 2 cups water

For the gravy:

• 4 tbsp flour
• 1 cup water
• Salt and pepper

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.

Method:

1. Preheat the oven to 170°C or 150°C if fan assisted.

2. Place the garlic, onion and rosemary into a roasting pan.

3. Place the lamb leg in the pan and season generously with salt and pepper, rubbing in the seasoning.

4. Turn over the lamb leg and let it sit on the garlic and onion. Season with more salt and pepper and rub it in.

5. Drizzle the olive oil over the lamb and pour the beef stock and water around the lamb. Cover with foil.

6. Roast in the oven for 4 ½ hours. Uncover, and check the meat for tenderness. If tender enough, continue roasting the lamb, uncovered, for another 45 minutes until browned.

7. Remove from the oven, spoon over the pan juices, and set aside, covered with foil, until you prepare the gravy.

8. Skim off excess fat from the surface of the liquid and place the pan on a stove on medium-high heat. When the liquid starts to bubble, add the flour, and whisk it in.

9. Once the mixture thickens, whisk in the water until you reach the desired consistency for the gravy. Season to taste.

10. Strain the gravy and serve poured over the lamb leg.

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