Incredible Slow Roasted Lamb Recipes

Steps:

• Preheat the oven or barbecue (indirect heat, with the hood down) to as hot as it can go.
• Meanwhile, slash the fat side of the lamb all over with a sharp knife.
• Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper if you wish.
• Place the lamb in the tray on top of the rosemary and garlic and put the rest of the rosemary and garlic on top of the lamb.
• Tightly cover the tray with aluminium foil and place in the barbecue with the hood closed (or in the oven).
• Immediately turn it down to 170 deg C/325 deg F and cook for 4 hours. When it's done you can pull the meat apart with two forks.
• As an option, if you want vegies you can sneak some carrot/potato/pumpkin into the pan for the last hour or so and remove them before making the gravy.
• Remove the lamb from the tray and place on a chopping board. Cover with aluminium foil, then a tea towel and let it rest while you make the gravy.
• Discard any rosemary stalks and garlic skin (leave the garlic 'meat'), put the tray on the stove and mix in the flour (add a little of the stock to make it easier if you wish).
• Add all the stock, stirring and scraping all the sticky good bits off the bottom of the tray, turn the heat down and simmer for a few minutes.
• Add the mint and the red wine vinegar at the last minute, stir and pour into a jug.
• Shred the lamb with forks to serve.

Steps:

• Heat oven to 120C/fan 100C/gas ½. Put your largest lidded casserole on the hob and brown the seasoned leg of lamb on all sides - do this very thoroughly until it is a good dark brown as it will not brown during the cooking. (If you don't do it now, it will end up beige.) If the lamb sticks, add a drizzle of oil - legs of lamb differ. Allow 10 mins on a high heat and put on the cooker fan to remove the smoke. Pour away any fat that has collected in the bottom of the pan.
• Throw in the vegetables, followed by the wine and stock. Season and bring to the boil, then clap on the lid and put in the oven. Bake for 7 hrs, turning twice. After 5 hrs the meat will be cooked and offer no resistance to the knife.
• There is no need to rest the meat when cooked in this way, but to finish the sauce, transfer the meat and vegetables to a serving dish. Strain the sauce into a jug and pour or blot away the fat with kitchen paper. Pour the sauce into a pan then boil the liquid hard to reduce by a quarter, by which time it will be rich and flavoursome. Adjust seasoning, add the Armagnac if you wish, and serve alongside the lamb, which should be served with a spoon, a la cuillère as the French call it.