Slow-roast leg of lamb - help!

[sundayroastnewbie]

Morning all, I have a 1.9kg leg of lamb that I would like to slow-roast. I have been looking at recipes and am so confused... how long would you cook it for (ideally at one temperature so we can pop out), would you put any wine in the tin? Please share all your top tips! It was an expensive joint so I don't want to muck it up!

I would do 4 hours at 160 degrees.

I would do Jamie Oliver’s best roast leg of lamb receipe where you put it direct on rack and it drips onto the roast potatoes. It’s perfection.

https://tomkerridge.com/recipes/slow-roasted-lamb-with-boulangere-potatoes/

Just cook it simply. I tend to get it started and, with an hour to go (cooking for three people), have potatoes, carrots, parsnips parboiled. Tip them into the roasting pan, turn it all over and back in. After half an hour, stir the veges again. Take the meat out, increase the temperature for half an hour. By the time the meat has rested, been carved and is on the table, the veges can be served.

Before I cook the lamb, I make holes in the meat and slice garlic cloves and poke them in. Some people use rosemary, I prefer thyme when I have a plant on the go, anchovy fillets chopped up are also good. I squeeze a lemon over.

I use this recipe. It’s fool proof and very easy.

www.recipetineats.com/slow-roast-leg-of-lamb/