Like a good side of Beef, Leg of Lamb is often considered too good to be messed around with, and although it can be roasted quickly, in my opinion you can’t beat it if its cooked as slow as possible. With this method you can have Sunday lunch on the go before the breakfast things are away, freeing up the rest of the morning.
One of my whole leg joints will feed an army of 10, or I can have it halved for you as shown in the photo.
Simply rub the leg with a little salt and sear in a hot pan on the hob for a minute or so on each side to render the fat. Transfer to a roasting pan, throw in some prepared root vegetables and cover with foil. Roast at about 90°C until the internal temperature of the meat is 67°C, which should be around 4-5 hours, depending on the size of the joint and your oven.
This method produces wonderfully tender meat that will fall off the bone. Keep any leftovers to add to a Shepherd’s pie to have mid week.