Slow Roasted Lamb Joint

Slow Roasted Lamb Joint

I can’t be fully sure about this but I’m positive that different parts of the lamb tastes different from one another, not just texture-wise but also in terms of flavour. (Seems like I need to buy more cuts of meat to further investigate this new theory. Methinks it’s a good excuse to buy more at the weekly shop. Hah.) In any case, a couple of weeks back, W and I went crazy while on a supermarket shopping trip and came back with numerous hunks of meat of various sizes. Okay, I was the one that went crazy. The thought of having a whole roast just for the two of us played tricks in my mind. True enough, a Sunday did come by when we had a lamb breast joint all to ourselves.

Slow Roasted Lamb Joint

We didn’t follow any particular recipe, but instead just went with gut feeling and seasoned the joint as we liked. All we knew was that at the the joint had to be baked in the oven for at least 3 hours to ensure that melt-in-your-mouth goodness. The fun bit was being able to be all spontaneous about it. Fortunately, we managed to take some notes along the way..

What you will need:
  • 1 rolled lamb breast joint – about 600g
  • 2 large potatoes, skin on
  • 2 large cabbage leaves
  • 2 medium carrots
  • 2 big pinches dried sage or rosemary
  • 4 cloves garlic – smashed, skin on
  • 1 bay leaf
  • 1 pinch of sugar
  • Good lug of olive oil
  • sea salt and freshly ground black pepper – to season
How to do it:
  1. Preheat the oven to 170deg C.
  2. Tear up the cabbage leaves into palm-sized pieces and lay them in a single layer in the roasting tray.
  3. Cut up the potatoes and carrots into thumb-sized pieces and place them all around on top of the cabbage leaves.
  4. Put the roasting rack on top of the vegetables and place the roasting joint of meat on top. Try to stuff a couple of garlic cloves within the folds of the roasting joint, this will enhance the flavour as it cooks. If not, simply balance on the top or stick them on with a toothpick. The remaining cloves can go anywhere on the roasting tray.
  5. Sprinkle the pinch of sugar and season well with salt and pepper. Be sure to get it on both the vegetables at the bottom and the roasting joint. Do the same with the dried sage or rosemary.
  6. Add a good lug of olive oil throughout.
  7. Stick the bay leaf onto the roasting joint and cover it with a piece of aluminum foil. Because you’re gonna be baking it for a long time, the foil prevents the meat from burning.
  8. Finally, stick it into the oven for 3 hours. At about the 1-hour mark, the vegetables should be done, so remove them. You can remove them earlier or later, depending on how done you like your vegetables. I like mine really soft and ever-so-slightly charred.
  9. Just before the three hours are up, remove the foil and continue baking for a couple of minutes, this is just so that the skin of the joint dries up a little and isn’t too soggy from the long roast. Then, cut it up with the sharpest knife in your kitchen and DIG IN.

Slow Roasted Lamb Joint

It tasted incredible with a mint sauce, which you can either buy at the store or make your own. Considering the very little amount of work that was put into this, I have no idea why we’re not doing the slow roast more often!
Here’s the recipe card, to save, print and collect!
Lamb Recipe Card
x, K

One response to “Slow Roasted Lamb Joint

  1. Pingback: Slow-Roasted Lamb with Kale, Sweet Potatoes and Chickpeas - a healthy, one pot, comfort food kind of meal from Peaches PleasePeaches Please·

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