Slow Baked Lamb Tastes Like Spit Roasted

Achieve the mouthwatering flavor of spit-roasted lamb without the need for a rotisserie with this tender, slow-baked lamb recipe. Featuring a bone-in lamb shoulder or leg infused with a fragrant paste of garlic, fresh rosemary, thyme, smoked paprika, and cumin, this dish is an aromatic delight. The lamb is nestled on a bed of lemon slices, onions, and carrots, slow-cooked for hours with white wine or chicken stock to lock in incredible moisture and flavor. With its beautifully crisp exterior achieved in the final roasting steps, this lamb is fall-apart tender and perfect for a crowd-pleasing feast. Serve it with the roasted vegetables, savory pan juices, and your choice of crusty bread or creamy mashed potatoes for a truly unforgettable meal. Perfect for special occasions or Sunday roasts, this recipe ensures maximum flavor with minimal effort!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:300 mins

Total Time:320 mins

Servings: 6

Ingredients

• 2.5 kg Bone-in lamb shoulder or leg
• 6 whole Garlic cloves
• 4 sprigs Fresh rosemary sprigs
• 4 sprigs Fresh thyme sprigs
• 2 tsp Smoked paprika
• 2 tsp Ground cumin
• 4 tbsp Olive oil
• 2 whole Lemon
• 2 tsp Salt
• 1 tsp Black pepper
• 250 ml White wine or chicken stock
• 1 whole Large onion
• 2 whole Carrots

Directions

Step 1

Preheat your oven to 150°C (300°F).

Step 2

Place the lamb shoulder or leg on a clean surface. Using a sharp knife, make shallow cuts all over the meat for the marinades to penetrate.

Step 3

Peel the garlic cloves and slice them into slivers. Stuff these slivers into the cuts in the lamb.

Step 4

Strip the leaves from the rosemary and thyme sprigs and finely chop them. In a small bowl, mix the chopped herbs with smoked paprika, ground cumin, olive oil, salt, and black pepper to form a thick paste.

Step 5

Rub the herb and spice paste generously all over the lamb, ensuring it gets into the cuts as well.

Step 6

Cut one lemon into thin slices and lay them at the base of a deep roasting dish or tray. Cut the second lemon in half and set it aside.

Step 7

Peel and roughly chop the onion and carrots, then add them to the roasting dish to create a vegetable base for the lamb.

Step 8

Place the lamb on top of the vegetables, then squeeze the juice from the halved lemon over the lamb.

Step 9

Pour the white wine or chicken stock into the roasting tray. Cover the entire tray tightly with aluminum foil to trap in the moisture.

Step 10

Transfer the tray to the preheated oven and bake for 4.5-5 hours. Check periodically to ensure the liquid hasn't evaporated and add more wine or stock if needed.

Step 11

After 5 hours, remove the aluminum foil and turn the oven heat up to 200°C (400°F). Roast uncovered for an additional 30 minutes to crisp up the lamb's exterior.

Step 12

Remove the lamb from the oven and let it rest for 15 minutes. Use two forks to shred the meat and serve with the roasted vegetables and pan juices poured over the top.

Step 13

Enjoy your slow-baked lamb with a side of crusty bread, mashed potatoes, or a fresh green salad!

Nutrition Facts

Serving size	(3243.4g)

Amount per serving	% Daily Value*
Calories	7170.2

Total Fat 558.5g	0%
Saturated Fat 209.0g	0%
Polyunsaturated Fat 5.5g
Cholesterol 1875mg	0%
Sodium 6590.9mg	0%
Total Carbohydrate 56.4g	0%
Dietary Fiber 13.3g	0%
Total Sugars 18.4g
Protein 457.6g	0%

Vitamin D 0IU	0%
Calcium 488.6mg	0%
Iron 45.4mg	0%
Potassium 7519.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.0%

Protein: 25.8%

Carbs: 3.2%