At a glance
This slow-roasted lamb is a labor of love that really pays off — you'll marinate the leg overnight with garlic, then roast it low and slow for about 10 hours over two days before finishing with a crispy crust. The tricky part is managing the long cooking time and temperature adjustments, but the result is incredibly tender meat that pairs beautifully with crispy roast potatoes and sautéed mushrooms and vegetables.
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Marinate the lamb
Rub the trimmed leg of lamb all over with crushed garlic, season with pepper and salt, and leave to marinate in the fridge overnight — you can even leave it up to 24 hours.
For this step
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Roast the day before serving
Put the meat in to roast overnight, the day before serving. Roast at 90°C for about eight hours in a covered roasting pan. The next day, raise the temperature to 120°C and continue roasting for another one to two hours.
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Finish roasting until crisp
At this temperature, open the roasting pan occasionally and turn the meat. Towards the end of cooking, once the meat is beautifully tender, you can raise the temperature to 160°C for half an hour to finish it off with a nice crisp crust.
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