Slow Cooked Amelia Park Lamb With Seasonal Veggies

When you entertain, take the pressure off and give yourself plenty of time to perfect the delivery. One of the best go-to dishes is a rustic, slow-cooked lamb—it’s forgiving, full of flavor, and always turns out moist and tender. Cooking meat on the bone adds incredible depth of flavor and extra nutrition as it slowly simmers.

A great hosting tip is to ask friends to bring salads and sides while you focus on creating a show-stopping slow-cooked lamb that you can simply set and forget. It’s the perfect dish for feeding a crowd, especially over the Easter long weekend.

Serve this lamb as part of a shared feast, stuff it into elevated sliders with leafy greens for a larger gathering, or use the leftovers in wraps or a flaky filo parcel with spinach and feta.

Product Featured: Amelia Park Lamb Leg
I GF I DF

15 minutes

6

INGREDIENTS

1 Amelia Park Leg of Lamb (ours weighed 2.8kg)
4 Tbsp olive oil
Fresh herbs, such as thyme and rosemary
1 head of garlic, roughly halved through the middle.
1 lemon, sliced into 5-6 rounds
2 red onions, quartered
1 fennel bulb, quartered
2 carrots, peeled and sliced into battons
1 punnet of cherry tomatoes
1 cup of chicken stock
Juice of a lemon

Serve along side a fresh green salad and creamy potato salad

Method

To prepare

Pre-heat oven to 200°C

Place lamb in a large roasting pan, drizzle with olive oil and season to taste. Add herbs, garlic and lemon halves to pan and roast for 20 minutes until lamb is starting to colour.
Reduce oven temperature to 150°C.
Add remaining vegetables, stock and lemon juice to roasting pan.
Seal tightly with baking paper and foil, then return to the oven and cook for 4-5 hours or until meat is tender and falling off the bone.
Check liquid levels half way through, spoon liquid over the lamb, top up liquid if needed and continue to cook.
Serve the meat atop a platter of the veggies from the roasting tray and pour over the pan juices.

1 Amelia Park Leg of Lamb (ours weighed 2.8kg)
4 Tbsp olive oil
Fresh herbs, such as thyme and rosemary
1 head of garlic, roughly halved through the middle.
1 lemon, sliced into 5-6 rounds
2 red onions, quartered
1 fennel bulb, quartered
2 carrots, peeled and sliced into battons
1 punnet of cherry tomatoes
1 cup of chicken stock
Juice of a lemon

Serve along side a fresh green salad and creamy potato salad

To prepare

Pre-heat oven to 200°C

Place lamb in a large roasting pan, drizzle with olive oil and season to taste. Add herbs, garlic and lemon halves to pan and roast for 20 minutes until lamb is starting to colour.
Reduce oven temperature to 150°C.
Add remaining vegetables, stock and lemon juice to roasting pan.
Seal tightly with baking paper and foil, then return to the oven and cook for 4-5 hours or until meat is tender and falling off the bone.
Check liquid levels half way through, spoon liquid over the lamb, top up liquid if needed and continue to cook.
Serve the meat atop a platter of the veggies from the roasting tray and pour over the pan juices.