Slow roasting meat on the bone has numerous benefits – these cuts tend to be a lot cheaper, go much further with leftovers, take no time to prepare and best of all the oven pretty much does the work for you packing in loads of flavour. Cooking on the bone provides an entirely different realm of nutritional content than basic muscle meat. Bone is full of minerals, mostly calcium and phosphorus, along with sodium, magnesium and vital other trace minerals we would not normally get. Lamb itself is also an excellent source of protein, vitamins and minerals, all of which are made more nutritious by slow cooking on the bone. This dish goes the distance and leftovers can be as creative as your mind allows. Use the leftover shredded meat in Mexican tacos, soups and an alternative to bacon or sausages for your weekend morning fry up.
- 1 leg of lamb or lamb shoulder on the bone (about 2 kgs)
- 1 onion skinned and quartered
- 2 carrots chopped into chunks
- 3 celery stalks chopped
- 5 cloves of garlic, crushed
- 6-8 cherry tomatoes
- 1 lemon quartered
- Few sprigs of rosemary and thyme
- 1 cup of chicken or beef stock (or homemade broth)
Preheat oven to 140C.
Pat dry the lamb and season generously with salt and pepper.
Using a large ovenproof dish add about a tablespoon of ghee and heat up on the stove top. Once melted add the lamb and braise on all sides (takes about 10 minutes).
Add all remaining ingredients including the chopped vegetables, herbs and stock into the pot with the lamb.
Place the pot with the lid into the oven and gently cook for 6 – 8 hours.
Serve with quinoa or cauliflower rice or a mix of both to fool the kids!
Allergy Information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Tree Nut Free, Soy Free.