For the slow roasted lamb
1 large bunch fresh rosemary
2kg Rolled Loin of Lamb
freshly ground black pepper
1 bulb garlic, unpeeled, broken into cloves
For the sauce
1 tablespoon flour
500 ml chicken or vegetable stock, hot
125ml Red Wine
Juices from the lamb
Slow roasted lamb has an incredible flavour, using our free range Suffolk lamb you don’t need much to bring out its beautiful taste.
Pre heat your oven on full heat. Take a sharp knife and slash the fatty side of the lamb, just enough to pierce the fat but not the meat.
Take half the fresh rosemary and half of the cloves of garlic and scatter them on the bottom of a deep sided roasting tray.
Rub the lamb all over with olive oil and season with salt and pepper to your taste. Place it in the tray making sure it is on top of the rosemary and garlic, so it absorb all the great flavours whilst it cooks.
Put the remaining rosemary and garlic on top of the lamb, you can stuff pieces of rosemary into the fat to give it added flavour. Cover the tray with foil ensuring all ends are covered and place in the oven. Turn the oven down to 170°C/325°F/gas 3 and cook slowly for 4 hours. You will be able to tell when the lamb is ready, it will look soft, succulent and pulls apart easily.
Remove the lamb from the oven and place it on a chopping board. Cover it with tinfoil, then a tea towel, and leave it to rest for at least 20 minutes, this will make the lamb juicier.
Pour away most of the fat from the roasting tray, this will tend to sit on top so will be easy to scoop off, ensure you also discard any bits of rosemary stalk. Put the tray on the hob and mix in the flour, add the stock, and the red wine stirring and scraping all the juices from the bottom of the tray. if its a little thick you can always add some extra stock, or just water. Season to your taste.
Serve the lamb with roast potatoes, green vegetables, mint sauce and lashings of gravy. Th next day, the leftovers make excellent pulled lamb rolls.