INFO:

Slow-Roasted Lamb cooked in chicken stock: SAVE THIS ⬇️ If you have a lovely joint of lamb leg or shoulder in the fridge and aren’t sure how to cook it this weekend, then this one is for you. Method: For a small 1.5kg leg u002F shoulder of lamb - brush with extra virgin olive oil and season heavily, all over, including the underside, with sea salt and coarse black pepper then lay on a trivet of onions, garlic, fresh thyme, bay leaves, rosemary and extra virgin olive oil - preheat oven to 200c fan u002F 220c, roast for 30 mins, take out, add 500ml chicken stock to the tray, cover tightly with foil, reduce heat to 160c fan u002F 180c, cook for 4 hours (do not baste or take tray out of the oven), then remove the foil and cook for a final 30 mins uncovered. Take out and rest, covered with foil, for 30 mins before serving. If you have a slightly larger lamb leg u002Fshoulder 1..6-1.75kg, cook for an extra 30 minutes covered (4 1u002F2 hours covered instead of 4), 1.75-2kg, cook for an extra hour covered (5 hours covered instead of 4), 2-2.5kg, an extra 90 minutes (5 1u002F2 hours covered instead of 4) covered before taking the foil off. And yes, you can make this with a leg of lamb too. These timings are a guide, so just keep an eye on the amount of liquid in the tray u002F the browning of the lamb towards the end of the cooking time.