Ingredients

The following ingredients have 4 Servings
  • 2.5-3 kg (approx 6.5lbs) bone-in leg of lamb
  • 2 tbsp dried oregano
  • salt and pepper to taste
  • 3 tbsp olive oil
  • 6 large potatoes (peeled and sliced into 6 chunks each)
  • 1 onion (roughly chopped)
  • peel of 1 lemon
  • 1 head of garlic (halved)
  • 3 sprigs fresh rosemary
  • 1 cup white wine
  • 2 cups lamb/beef stock

Instruction

  • Pre-heat the oven to 200ºC/400ºF. 
  • Place the peeled potatoes, onions and lemon peel in a large, oven-proof pot/casserole and season with salt, pepper, oregano and olive oil. Add rosemary and garlic. 
  • Drizzle 1-2 tablespoons olive oil over the lamb and season generously with salt, pepper and oregano. Place the lamb over the potatoes then pour in the stock and wine. 
  • Cover with a lid and place in the oven. Allow to roast for 30 minutes then turn the heat down to 160ºC/320ºF for 3-4 hours until the lamb is tender. 
  • Remove the lid and turn the heat back up to 200ºC/400ºF and allow the lamb to roast until golden brown (approximately 1 hour). At this point you can remove the lamb and cover with foil to rest for at least 10 minutes, ideally up to 30 minutes. Pour the stock into a jug and place the potatoes back in the oven to roast until golden brown and crisp. 
  • Slice/shred the lamb once rested and serve with the potatoes and gravy.