Slow Roasted Orange Rosemary Lamb Leg

This fall apart superstar of a lamb leg is incredibly easy to make (just takes patience), and saves you from the stress of a meat thermometer and judgemental eyes of friends and family looking for a a medium rare slice. Ultra concentrated in natural flavours and external validation.




  • 1.6kg (approx.) Leg of Lamb
  • 8 cloves of garlic, minced
  • 1 Onion, quartered
  • 2 rosemary sprigs
  • 1tbs mustard
  • 1 Orange, zested & quartered
  • 3 Cups Beef Broth
  • Salt & pepper
  • Olive oil
  • Cooking String


Preheat oven to 170c / 335F

    • Mix together the garlic, rosemary sprigs, mustard, orange zest, salt & pepper
    • Unravel the defrosted boneless butterflied leg of lamb and spread the above mix inside the lamb. Roll the lamb up again and tie the leg together using the string
    • Sprinkle the outside of the lamb generously with salt, pepper & olive oil
    • Place the lamb in a roasting pan along with the quartered onion and orange.
    • Pour broth around the lamb and cover the pan with foil. Roast for 4.5 hours until tender
    • Remove the foil and brown the lamb for 45 minutes or until well browned
    • Remove lamb and cover it to rest while making the gravy
    Gravy Recipe
    • Skim off some fat from the liquid and place on an pan on medium high. When the liquid bubbles add 4 Tablespoons of flour.
    • Whisk the flour and cook for 1 min
    • Add the rest of the liquid in and reduce until desired thickness
    • Add salt and pepper to taste


    Enjoy as lamb consumers shower you with compliments 

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