FROZEN LAMB LEG RECIPES

Steps:

• Remove the lamb from the fridge 30 minutes before cooking (to bring it to room temperature). Preheat the oven to 150C/300F/Gas 2 and make sure the shelves are set to fit a casserole pot and roasting tray in.
• Place the lamb in a big casserole pot and season it really well with salt and pepper. Cut the onions into quarters, keeping the root intact, peel off the skin and throw them in with the (unpeeled) garlic cloves, rosemary sprigs, sage and bay leaves. Pour in the white wine and drizzle the honey over.
• Put the lid on and place the whole thing in the oven, leaving it for about four hours. Set a timer for 2 hours 30 minutes as that’s when you need to add the potatoes.
• When the timer goes, toss the potatoes in a roasting tin with a good drizzle of oil and leave them to sit. (They won’t go brown with the oil on.)
• Season the potatoes with salt and pepper, drizzle a bit more oil on them if they have sucked it all up and place them in the oven for the remaining hour and a half. Give them a toss about every so often.
• Finally, 10 minutes before the meat is ready, throw the peas into the lamb cooking juices.
• Once everything is cooked remove them from the oven. The meat should be falling off the bone and the potatoes crisp and golden brown. There is no need to rest the meat after this long cooking time, so simply dish up and serve.

Steps:

• Make small incisions all over the lamb, and press a slice of garlic and a small sprig of rosemary into the cuts. Season the lamb well all over. Place the lamb in the slow cooker pot. Pour in the wine and stock. Cook on low for 8hrs until tender. Halfway through the cooking time, quickly open the pot, turn the lamb joint over and cover quickly with the lid again (don’t leave the pot uncovered for longer than necessary, as the meat will take longer to cook).