I started cooking a slow beef roast about a year before I worked this one out. I would chuck the beef into a casserole, then mix through bbq sauce in the morning, and cook for another few hours. I thought the principle would probably apply to everything, and this lamb works out excellently. Just adjust the time downwards for smaller or boneless roasts, and it shouldn’t fail. It falls off the bone. Distressingly, my family tends to pull it apart with fingers and eat it with bread, but it’s always picked clean in about ten minutes.
- 1Slice garlic into tiny slivers, and wash rosemary and peel from the stem.
- 2Using a sharp knife (I use a paring knife), poke holes all over the lamb – top, bottom, sides. Push a sliver of garlic and a couple of rosemary leaves into each hole. I usually have about ten to twenty holes, depending on the size of the lamb. Anywhere is good – if it’s close to the bone, go under the skin. Just make sure there’s lots.
- 3Brush the entire thing with hot sauce, then cover and leave in the fridge for at least five hours – I leave it overnight if I can.
- 4Put lamb into a roasting dish with a lid. Cover with foil, then put the lid on. Cook at the oven’s lowest temp for about eight hours, but less if you’ve got a smaller piece of meat.
- 5Serve as you like – just be careful not to lift it by the bone – last time I did that the meat slumped back into the roasting pan.
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