Strain then add red wine to your juices, reduce by a third to a half. Add a teaspoon of blackcurrant jam and salt and pepper to taste. Simmer for ten minutes, removing any scum from the surface, thicken with flour or a cornflour slurry. Serve with roast or mashed potatoes and veg. Just throwing that out there.. 😊
Bone in lamb legs are the most common way to buy lamb in NZ, so thank you very much for this straight forward and simple recipe. 250 F = 121 C for metric folk like me, and if you don't have a roasting pan that can keep the lamb above the water/stock/wine, you can use onion under the lamb to elevate it. Thanks for the video, best on youtube.
This really IS the way to do it! Fantastic Job Man!!! I'm feasting on a leg of lamb me self right now..., a smaller one though. And This is the way it's done. Enough said. Nice Job brother!!!
Oh wow, I love this Graham!! My mom does lamb all holidays and it’s always a little tough. This amazed me how tender and I’ll only do it this way in the future! Sharing with family now!!
Sheepish, heh heh. Gorgeous final result! I was waiting for a "ya gotta be pullin' my leg" joke of some kind, that would have worked great at the beginning when you talked about how little prep time it took. Ah well, hindsight's 20/20. I have the same exact pan - just used it for the Easter ham!
I agree. Long and slow is the way to go. Medium rare meat looks pretty on TV shows but, in reality, it's often tougher and less flavorful. Especially after it has cooled down. If you have kids you will definitely find it easier to get them to eat the fork tender slow roast.
I was literally about to ask you about that leftover juice! I was thinking, no way is Graham going to forget that. 🤤The gravy you could make with that! The lamb looks very tender, and I like this cooking method, perfect for anyone who is intimidated (like me)😎
Pink lamb is very, very nice. So is slow roasted lamb, like in the present video. In my kitchen, we use a lot of garlic. Not to everyone’s taste, but we prefer it.
Yeah that's ok. I'm a Kiwi so lamb has always been a regular meal here. The only thing I would do differently with this one is for the last 10-15 minutes turn the heat up considerably to slightly crisp up that outside bit. The inside stays nice and tender but it adds so much extra texture and flavour. But that's just me.
Lamb!!!!! Mmmmm My favourite protein of all.... *Ewe* have outdone yourself here Graham, perfectly cooked lamb. exactly how I like it and in a giro of yes that's one of my favorite ways to consume this deliciousness!!!!
Like that guy who sold his brotherhood for soup, I'd happily swap my plate of porridge for this roasted lamb leg, I'd need an hour or so in peace afterwards... looks delicious
Lamb haa always been my favourite red meat. You cooked it perfectly Graham... That meat just falls off the bone.. Take care and I'll catch you again...👋
I had to think about it! I think it was actually ebay like 15 years ago. The fact that it's thick stainless steel looks cool but it actually slows down cooking somewhat. It wont let me post links here in the comments but id look on amazon for "19 roasting pan" and grab one of those classic black speckled ones!
Does anyone recommend an internal temperature to look for when cooking this way? I seem to be a poor judge of the tenderness of meat when using a fork as he does, haha.
I know for a pork shoulder cooked in a similar way you're looking for an internal temperature of around 205 degrees fahrenheit, not sure if that completely translates to here though! Fork test is best test 😁
The kitchen equivalent of test taking anxiety, the struggle is real! pork shoulder is a good cut to practice this type of super low and slow method on, I'm not sure about there but here it's a lot cheaper than lamb. I splurged on this for sure 🤫
@@Passionforfoodrecipes i 'broiled' my lamb shoulder today at 480f and it took nearly 15 mins to do what was shown in the video edit: thanks for the reply! much appreciated (just about to take it out of the oven afer 5 hrs)
Well I don't really go based on temperature so much as fork tenderness, but going on the same thermodynamic principles as something like pulled pork I would guess around a 200 Fahrenheit
Help please! I made lamb, 1kg, 200°C 2.5 hours and it was chewy on outside pink inside?! Why?? It was covered in foil, marinade overnight. Help please why?!
Did you forget to turn the oven on?! 😅 Only joking. But I would expect it to be at least cooked through after that long at 200C! 2.5 hours is a long time for 1kg of lamb
Try cooking at 160C with fan on, for around the same time i.e 2.5 to 3hrs . Lamb should be at Room temperature before you star baking. Wrap it with aluminum foil to hold moisture. Towards the end, remove foil or tear it on top, and roast for 10 minutes at 220 for that crisp top.
You can still use the low and slow method with the time per pound of guidelines here, should work. But a pre trimmed&tied leg of lamb like that should be tender enough to just cook to an internal temp of 150 Fahrenheit or so for medium well if you want to go that route!
It’s over cooked. Classic rosemary is 🤢. Garlic, Salt and pepper is all you need and if it’s not rare or medium rare, you can throw it in the trash. Stop over cooking this meat!!!!
Strain then add red wine to your juices, reduce by a third to a half. Add a teaspoon of blackcurrant jam and salt and pepper to taste.
Simmer for ten minutes, removing any scum from the surface, thicken with flour or a cornflour slurry.
Serve with roast or mashed potatoes and veg.
Just throwing that out there.. 😊
Or... try using red wine instead of water in the bottom of your roasting pan. It makes way more difference than one might think.
Bone in lamb legs are the most common way to buy lamb in NZ, so thank you very much for this straight forward and simple recipe. 250 F = 121 C for metric folk like me, and if you don't have a roasting pan that can keep the lamb above the water/stock/wine, you can use onion under the lamb to elevate it. Thanks for the video, best on youtube.
Cool. I will put some onions underneath
I’m not sure I’ve ever seen a leg of lamb quite that perfectly cooked. That’s absolutely beautiful!
Mary had a little lamb...
The farmer shot it dead.
So Graham cooked it nice and slow to have with 2 slices of bread.
Fact check: ... True!
Okay...so I must confess. I'm addicted to lamb. Lamb chops, lamb meatballs, give it to me all so THIS was an awesome video!
Me too, love lamb! Time for some lamb curry with leftovers 😁
I love it too and hope you’re smiling
This really IS the way to do it! Fantastic Job Man!!! I'm feasting on a leg of lamb me self right now..., a smaller one though. And This is the way it's done. Enough said. Nice Job brother!!!
I followed this recipe and my family raved. Simple tender and delicious 😋 Thank you
Just picked up a nice leg of lam (missing the bone unfortunately). Going to follow your recipe… looks easy and straight forward - thank you!
Wow graham!!~~! A true Greek specialty just in time for Easter!! Pure perfection!
Thanks Isabella! I was trying to introduce my wife to lamb 😁
Oh wow, I love this Graham!! My mom does lamb all holidays and it’s always a little tough. This amazed me how tender and I’ll only do it this way in the future! Sharing with family now!!
Thanks very much! Yeah lamb is a tradition every year with my mom too 😁
So so tender and easy. The best I've ever done.❤❤❤❤
It looks super yummy after roasting. This would be a great roasted lamb, can’t wait to try !
Oh my does that look good . We use to have it any time we wanted to. I miss it now.
Your looks to die for.,
Thanks! I don't see nice big legs of lamb hear all that often myself
Looks delicious. Nice and fork tender
Sheepish, heh heh. Gorgeous final result! I was waiting for a "ya gotta be pullin' my leg" joke of some kind, that would have worked great at the beginning when you talked about how little prep time it took. Ah well, hindsight's 20/20. I have the same exact pan - just used it for the Easter ham!
Hah nice! I love that pan, but it's so big I have to remove the second rack from my oven to get it in there 🤣
Worth it!
@@Passionforfoodrecipes totally worth it
Thank you for the tips....it is looks very tender
So easy to get it right with a slow roast.
I agree. Long and slow is the way to go. Medium rare meat looks pretty on TV shows but, in reality, it's often tougher and less flavorful. Especially after it has cooled down.
If you have kids you will definitely find it easier to get them to eat the fork tender slow roast.
Wow, that is a really interesting recipe. I am surprised. It's the best recipe.🥰🤗😍👍😘
I was literally about to ask you about that leftover juice! I was thinking, no way is Graham going to forget that. 🤤The gravy you could make with that! The lamb looks very tender, and I like this cooking method, perfect for anyone who is intimidated (like me)😎
For sure that pans use is awesome no way I would waste that 😁
I was looking for slow roast instructions; thank you! I'm going to marinate mine in a rub today and cook it tomorrow 🥲
What a beautiful recipe dear friend 😋👍😋👍Thanks for sharing 💯🔝💯🔝a big hug from Sardinia-Italy 🎸🤗🎸
I have never cooked whole leg of lamb before. Meat looks very tender. I like rosemary addition. Great recipe!
Thanks very much! I love Rosemary and lamb
Pink lamb is very, very nice. So is slow roasted lamb, like in the present video.
In my kitchen, we use a lot of garlic. Not to everyone’s taste, but we prefer it.
100% agree I love lamb both ways!
Yeah that's ok. I'm a Kiwi so lamb has always been a regular meal here. The only thing I would do differently with this one is for the last 10-15 minutes turn the heat up considerably to slightly crisp up that outside bit. The inside stays nice and tender but it adds so much extra texture and flavour. But that's just me.
Amazingly easy. Looks fabulous
Amazing looks so delicious thumb up 👍❤
Looks gorgeous!!
Thanks!
Mouthwatering 🤤 really well done 👏
O my! fall off the bone tender. Nice one Graham....
Take care...
Thanks margaret, you too!
Looks so tender and delicious. I’ve never had lamb before. Have a great day
Thanks for watching, hope you had a good Easter guys!
@@Passionforfoodrecipes Thank you. We did.. Hope y’all did too and had fun camping.
That looked really yummy. MashaAllah
Lamb!!!!! Mmmmm My favourite protein of all.... *Ewe* have outdone yourself here Graham, perfectly cooked lamb. exactly how I like it and in a giro of yes that's one of my favorite ways to consume this deliciousness!!!!
Thanks patrick! I'm trying to get my wife to love lamb, it's a work in progress 😆
@@Passionforfoodrecipes Tell her it's wallaby, she will love it 🤣😂😅
@@Passionforfoodrecipes I had a lamb roast on Easter Sunday it was delicious😋👍
That looks yummy!!
great video. thank you!
Did you remove the gland? Because if the gland is not removed, your lamb will be bitter?
I'm sorry what? You might be confusing legs of lamb and shrimp 😉
Lmaoo what
Mouthwatering bro💐👍
Great job , Thank You !
Wow you make this look so easy peezy.. here goes.. gonna try it for Xmas!
I'm sure it'll turn out great! Merry Xmas 😁
@@Passionforfoodrecipes it turned out perfect. thanks for great video
Like that guy who sold his brotherhood for soup, I'd happily swap my plate of porridge for this roasted lamb leg, I'd need an hour or so in peace afterwards... looks delicious
I'll shall try this
Lamb haa always been my favourite red meat. You cooked it perfectly Graham...
That meat just falls off the bone..
Take care and I'll catch you again...👋
Thanks Margaret!
Very nice! Yum-yum!!!!
wow.....love it
Looks amazing
Amazing recipse 🌹👍🌹👍🌹👍
Lamb is my favourite Meat but only served with mint sauce. The way you have cooked it, very nice and it’s falling apart
Tfs
yeah my mom loves the mint sauce too! I don't know I just always associate mint flavors with toothpaste and I can't get out of my head 😆
Do you have a size guide vs cooking time? Just struggling to know how long to cook at different sizes. Thanks for the video
40 minutes a pound @250f I think is the estimate I used for the video
Where did you get the cooking vessel/pan from? I'd love that!
I had to think about it! I think it was actually ebay like 15 years ago. The fact that it's thick stainless steel looks cool but it actually slows down cooking somewhat. It wont let me post links here in the comments but id look on amazon for "19 roasting pan" and grab one of those classic black speckled ones!
I've been watching a lot of Gordon Ramsay shows lately... And I think he'd approve 👀😍
Thanks! 😁
Hopefully there isn't anything I forgot that Gordon would miss.. 🤔
@@Passionforfoodrecipes WHERE'S THE LAMB SAUCE?! 😂😂😂😂 I had to do it, forgive me 😂😂😂
@@HannahMattox 😁🤣 busted!
Does anyone recommend an internal temperature to look for when cooking this way? I seem to be a poor judge of the tenderness of meat when using a fork as he does, haha.
I know for a pork shoulder cooked in a similar way you're looking for an internal temperature of around 205 degrees fahrenheit, not sure if that completely translates to here though!
Fork test is best test 😁
Trying this recipe right now with a grass fed bone in shank on New Zealand prime cut
It works well with ribs too!
@@Passionforfoodrecipes lamb came out beautifully plating up now
@@Passionforfoodrecipes a good rack of ribs aren’t too easy to find in the uk
Super yummy
Great 👌👍
I'm terrified of expensive meat because I know I'll ruin it because the pressure to not ruin it would be too much
The kitchen equivalent of test taking anxiety, the struggle is real!
pork shoulder is a good cut to practice this type of super low and slow method on, I'm not sure about there but here it's a lot cheaper than lamb. I splurged on this for sure 🤫
🤩🤩
Wow so deliciuos
Did that first go under the grill to brown please?
Yup
He is my dad
😁
Except my complaint at nearly every restaurant is it is too salty, you can always add more salt later but too much salt and it’s sea water
broil it for 5 mins? at what temp? surely not 250f
My broiler has never had a temperature setting! I suggest broiling on high until it's as brown as you'd like it to be 😀
@@Passionforfoodrecipes
i 'broiled' my lamb shoulder today at 480f and it took nearly 15 mins to do what was shown in the video
edit: thanks for the reply! much appreciated (just about to take it out of the oven afer 5 hrs)
Yummy👍👍👍😋😋
In the oven now, thanks!
It looks very delicious. I watched it to the end without getting bored. I'm connected to your channel. .👍🎁🔔. We are waiting for you, too.☕
What is the final temp you pull out the lamb?
Well I don't really go based on temperature so much as fork tenderness, but going on the same thermodynamic principles as something like pulled pork I would guess around a 200 Fahrenheit
Help please! I made lamb, 1kg, 200°C 2.5 hours and it was chewy on outside pink inside?! Why?? It was covered in foil, marinade overnight. Help please why?!
Did you forget to turn the oven on?!
😅 Only joking. But I would expect it to be at least cooked through after that long at 200C! 2.5 hours is a long time for 1kg of lamb
Try cooking at 160C with fan on, for around the same time i.e 2.5 to 3hrs . Lamb should be at Room temperature before you star baking.
Wrap it with aluminum foil to hold moisture.
Towards the end, remove foil or tear it on top, and roast for 10 minutes at 220 for that crisp top.
When you broil it. What temperature have you done it on?
My broiler doesn't have a temperature setting I just broil it on high until it starts to get golden brown!
@@Passionforfoodrecipes thank you 😊
How much does it weigh?
The one in the video was about 8.5lbs (3.8kg)
What if the leg of lamb is boneless and already seasoned with rosemary and garlic? 🤔
You can still use the low and slow method with the time per pound of guidelines here, should work.
But a pre trimmed&tied leg of lamb like that should be tender enough to just cook to an internal temp of 150 Fahrenheit or so for medium well if you want to go that route!
No garlic, ?
I js got two boneless legs of lamb
Low fodmp at least
Do you not have a good butcher in your area? It shouldnt be hard to find a bone in shank on lamb leg
No garlic! Not for me without garlic.
Making slots in meat is big mistake. It drives all the tasty juices out
Olá amigo bora qui delícia muito bom
Over salting isn’t good either
Yup but it would be pretty hard to get too much to even stick to the outside of a big piece of meat like this
You didn't take out that horrible gland that gives off a terrible odor and flavor, that should be removed before roasting
That's not a thing.
🥺 no gravy..... criminal
*best Joe Biden voice*
Come on man!
Looks dry
*Greta thunberg voice*: how dare you!
😜
NO!!!!
Maybe?!
Tender but gross.
Found the 5 year old
It’s over cooked. Classic rosemary is 🤢. Garlic, Salt and pepper is all you need and if it’s not rare or medium rare, you can throw it in the trash. Stop over cooking this meat!!!!
In the same way tender ribs are "overcooked", you're a silly man wade.
Always low and slow