Carving Techniques: When carving the lamb, slice against the grain for tender and easy-to-eat pieces. Accompaniments: Serve the slow-roasted leg of lamb with complementary sides like roasted ...

Season the leg well with salt and freshly ground black ... Transfer to a warmed jug to serve. Carve the lamb into slices, and serve with roast potatoes and seasonal vegetables.

before transferring to a board to carve. The timing is based on your cooking a 2kg leg for 20 minutes per 500g plus 20 minutes, which will give you medium, that’s to say, pink lamb; if you want ...

If possible ask your butcher to remove the aitch bone from the top of the leg of lamb so that it will be easier to carve later, then trim the knuckle end of the leg. Season the skin with salt and ...

Cook 75 to 90 minutes, until a meat thermometer inserted deep into the leg reaches 130 degrees. Remove lamb to carving board and tent loosely with foil. Let rest for at least 15 minutes before ...

A slow-cooked leg of lamb will take about six hours to cook ... watching it carefully so it doesn't burn too much. Carve the meat against the grain and serve.

Royco Gravy adds depth of flavour to slow-cooked lamb infused with aromatic herbs, spices and honey, resulting in a tender, juicy roast.