Balsamic Roast Lamb

 

Divine, slow-roasted organic lamb cooked on the bone for incredibly tasty, melt-in-the-mouth meat. The perfect Sunday roast or dish to warm family and friends on a special occasion. Rich and garlicky with a sweet tang from the balsamic, this sticky glazed tender lamb dish is a real favourite of ours.

 

Serves 4 (can be easily doubled)

Cooking time: 5 ½ hours plus resting

 

Ingredients

 

1kg lamb shoulder / 1.2kg lamb leg on the bone

310ml balsamic vinegar

750ml organic bone broth – lamb, chicken or beef

5 sprigs of rosemary

5 cloves of garlic

2 tbsp brown sugar

 

Method

1. Preheat oven to 140°C / 275°F.
2. Place the lamb, vinegar, stock, rosemary, garlic and sugar in a deep baking dish,cover with a tight-fitting lid and roast for 3 hours.
3. Turn the lamb and bake for a further 2 hours.
4. Remove the lid, increase temperature to 180°C (350°F) and bake for 30 minutes or until the lamb has browned.
5. Remove lamb from the pan and keep warm.  With the juices left in the pan, add any juices you may have from veggies (not potato water though) and add gravy granules to thicken for a delicious gravy.
6. Serve with crispy roast potatoes, tender veg and that gorgeous gravy.