Can you slow roast a lamb leg?

[BusyCee]

I've got a recipe for slow roasted spiced shoulder of lamb (dry spices rubbed into meat night before, then slow roasted in the oven over red wine for 3-4hrs). Couldn't find bloody shoulder of lamb, so got a leg and now wondering if it's not fatty enough to stand a slow cook?

Whaddaya think?

Absolutely. Delicious too. 170/gas 3 for 4-5 hours, covered with foil. For last 30 mins remove foil and whack up oven to 200/gas 6.

Yes you can - but cover with foil and add glass of for first 3-4 hours then only uncover for last hour - making sure there is still water. Prob at temp around 140-150.

Mind at rest. Thank you x

I put in a roasting tin, an inch of water in the bottom, cover with foil, do 20 minutes at about 200 degrees then drop the temperature to about 130 for anything between 4 and 6 hours, it always comes out perfectly.

I did Tom kerridge's recipe with leg instead of shoulder and it was delicious!

We're having this tomorrow.. Can't wait!

What's your recipe?

Oooh yes, I do it with wine and stock, covered in foil and cooked for at least seven hours.

Garlic, cumin and coriander seed, cinnamon, cayenne, olive oil rubbed into its lamby little flesh this eve, then slow roast over red wine tomorrow

Serving with Hugh F-Ws chickpeas and tomatoes, French beans and herbed yoghurt. Then afterwards grapefruit, grape and mint fruit saad with lemon and raspberry sorbet then gorging on chocolate

www.bbcgoodfood.com/recipes/lamb-kleftiko

Kleftiko is the way to do it - one of the best meals I ever had in a Greek restaurant in Fareham. The lamb had een cooking all day and it was gorgeous.

Bloody love kleftico...

Oh yes, yes, yes, yes, yes!!!!! I've roasted one for 12hours having marinated it in a cumin, sumac & garlic paste for a day beforehand. ABSOLUTELY scummy and the best part about slow roasting is all the fat renders down so you are left with just glorious tasting meat. (Slow roasted in the oven at 140c that is with regular basting)

Have also slow roasted a version studded with garlic, rosemary and anchovies but that was only for about 5 hours. Also lovely. Favourites in our house.

Visitors last week so had slow roast lamb then. Chicken for us tomorrow.. boo hoo!

Oooh forgot to say, I add a little biota water in to kept juices and gubbins nice for basting and a little gravy / jus

.... add a little bit of water in to keep juices and gubbins....etc
Sorry have had

So did it work? Any tips you discovered?
Just about to cook ours