Moist, melt in the mouth lamb just out of the oven. 
Going, going…All Day Melt-In-The-Mouth Lamb is another “go to” recipe and a hit with the kids. 

My friend Sarah who lives just down the road from me, has three energetic, growing boys with enthusiastic appetites – very much like my brood at home! Sarah is always after recipes that are healthy, fuss free and manage to satisfy her family’s rumbling tums. Best of all, she is more than happy to share the especially good ones; the “go to” recipes, dishes that are guaranteed to turn out perfectly time and time again and have everyone asking for seconds and wiping their plates clean. 

The details for All Day Melt-in-the-Mouth Lamb, which we feasted on this evening, are courtesy of Sarah. By teaming the lamb with Steamed Ginger Turmeric Rice and Blanched Broccolini and Sweet Carrots simply dressed with lemon juice and olive oil, dinner becomes a balanced and bountiful offering that appeals to all. The rice is made by sprinkling ground ginger and turmeric over the raw rice, with 30 grams of butter and the required ratio of water depending on how much rice you are using for your family. When the rice is ready, fluff up with a fork and serve with a decent dollop of Greek style yoghurt on top. 


All Day Melt-in-the-Mouth Lamb to serve 8 – 10 people generously

1 x leg of lovely lamb, bone in. I asked Chilcott’s Butchery for a decent sized leg, with a weight of about 2.3 kg to adequately feed my large family and allow for leftovers. Use a smaller leg if cooking for a smaller number of people. 
1 long sprig of fresh rosemary about 15cm in length
A couple of pinches of ground cinnamon
Juice of a lemon
2 x tins of tomatoes
sea salt to taste (I used 2 teaspoons)
250 ml white wine (I added this to Sarah’s original recipe)

Preheat the oven to either 140 degrees fan forced or 160 degrees conventional setting. 

Put all of the ingredients into a large, heavy pot or baking tray (I used my Le Creuset). If the pot has a lid, then use one sheet of aluminium foil to cover the top of the pot and then clamp on the lid. If you do not have a lid, then double the amount of foil and seal the edges well to prevent moisture from escaping. 

Place in the oven for 6 – 8 hours. Do not check on the lamb. Do not open the oven. Leave it to cook, walk away and do something else…preferably something enjoyable. 

When the lamb is ready, remove all of the bones and any excess sinew or fat using tongs and working straight out of the pot. Then, holding two forks, shred the lamb in the pot so the meat absorbs all the lovely thick, flavoursome sauce. 

Serve up on a deep platter or bowl with your choice of accompaniments and watch the lot disappear!