Roast lamb the simple way

Google currently shows me about 5,460,000 matches for “roast lamb recipe”; I guess that’s about to be 5,460,001. Yet I feel like I’ve discovered a secret that I have an inescapable moral responsibility to share with the world: the perfect roast lamb recipe.

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INGREDIENTS

1 leg of lamb, or part of leg

METHOD

Cover with foil and place on a roasting tray. Cook in the bottom of the oven on an extremely low setting (gas 1 or less, 85C, 185F) for at least 12 hours. Serve.

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And that’s it.  The secret of the recipe is simply the extraordinarily low temperature and long cooking time, which allows the fat to melt away –  lamb cooked in the normal manner tends to be very fatty.

At the end of that time, the lamb should be moist yet lean, as tender as butter and absolutely, unashamedly delicious. The outside will be dark brown and crisp, the inside light brown (not red) and succulent. You may find it’s too tender and crumbly for carving into perfect slices; who needs that anyway?

There will be meat juices in the roasting tray – you can pour these off into a pan to use as a basis for gravy.

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