Slow Roasted Leg of Lamb
A Sunday dinner classic, with a delicious Summerhill twist.
- Preheat oven to 150C (fan 130C) gas 2
- Place Lamb in a deep roasting tray and pour 500ml of stock and 350ml of red wine and a clove of garlic around the lamb
- Season and cover whole tray with tin foil and roast for 2 and a half hours
- Remove foil from tray and turn oven up to 200C (fan 180C) gas 6 and roast for a further 30 mins
- Leave the Lamb to rest for at least 20 mins