Authorforever-adminDad’s slow-roasted Sunday lamb with all the trimmings, a weekly family tradition.
2 kg Leg of lamb
1 kg Potatoes
500 g Carrots
300 ml Gravy
Rosemarya few sprigs
1
Season the lamb generously and place it in a roasting tray with the potatoes and carrots. Tuck the rosemary sprigs around the meat.
2
Slow-roast until the lamb is tender and the vegetables are golden, basting occasionally.
3
Rest the lamb before carving, then serve with the roasted vegetables and gravy.
CategoryMains
Ingredients
2 kg Leg of lamb
1 kg Potatoes
500 g Carrots
300 ml Gravy
Rosemarya few sprigs
Directions
1
Season the lamb generously and place it in a roasting tray with the potatoes and carrots. Tuck the rosemary sprigs around the meat.
2
Slow-roast until the lamb is tender and the vegetables are golden, basting occasionally.
3
Rest the lamb before carving, then serve with the roasted vegetables and gravy.
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