Slow Roasted Greek Leg of Lamb

Prep time: 20 min
 Cook time: 2 ½ hours
 Serves:  6
2kg Tasman’s Whole Leg of Lamb

1 tbsp. Golden Grange extra virgin olive oil

10 kipfler potatoes

10 oregano sprigs

2 tsp. sea salt flakes

4 garlic cloves

½ cup (125ml) dry white wine

2 red onions, quartered

2 lemons, quartered

1 ½  cups (375ml) Massel Chicken Liquid Stock

Kalamata olives


Preheat oven to 180°C. Place the lamb in a large roasting pan, season with oil and salt. Using a sharp knife, cut small slits, about 2cm deep, into the flesh of the lamb. Poke a garlic clove and oregano sprig in each slit. Pour the chicken stock and wine over the lamb and cover with foil. Cook in preheated oven. After 1 hour remove from the oven and pour pan juices over the lamb. Arrange the onion, potato, lemon and olives around the lamb, then cover with foil and roast for another hour. Remove foil and roast for a further 30 minutes or until lamb is very tender. Remove from oven, cover with foil and leave to stand for 15 minutes. Thickly slice the lamb and arrange on serving plates with potato, onion and olives, and drizzle with pan juices. Serve and enjoy!