Slow Roast Lamb with Natural Taste

Nadia KornazovaNadia Kornazova
"Now this is the most delicious lamb with a taste of the olden times - stop drooling and start taking notes."
Preparation5 min.
Cooking210 min.
Тotal215 min.
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  • lamb - about 13 lb (6 kg) /half a lamb/
  • salt - 1 tbsp
  • black pepper - 1 tsp
  • olive oil - 1.7 fl oz (50 ml)
  • red pepper - 1 tsp
  • broth - 12 fl oz (350 ml) vegetable
  • for garnish
  • potatoes - optional

How to cook

Put olive oil in a bowl with salt, black and red pepper and stir.

Place the meat in a large pan and rub the spices well into the lamb, pour the broth around it.

Cover the pan with aluminum foil and place in a preheated oven at 392°F (200 degrees) for 20 minutes, then reduce to 320°F (160 degrees) and cook for two and a half hours or until done. During roasting, it is good to pour broth over the meat so that it does not dry out.

Finally, remove the foil, check the doneness of the meat with a fork, it should be tender and it should be separating from the bone, if necessary, leave it bake it longer.

For a perfect roast on your roast lamb and crispy skin, you will need to bake without the foil for another 30 minutes and increase the temperature.

Notes: If you wish, you can peel half a kilo of potatoes, chop them and add them to the slow-roasted lamb 40-50 minutes before the roast is done.


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