6th April 2022

Slow roasted lamb leg with Yealands Reserve Pinot Noir.

Is there anything better than a slow roasted leg of lamb just falling off the bone? I struggled for years to get that perfect fork tender meat when slow cooking, but this recipe will not fail you! I have found the key is not checking it at all when cooking, wrap up the tray with foil so there are so gaps whatsoever then just leave that oven door shut and trust the process! A tip I always give is to get an oven thermometer, so you know you are cooking at the right temp, it is an inexpensive kitchen tool that takes the guess work out and is terrific for baking. This leg is cooked for 6 hours in a whole bottle of red wine, so you know it is going to be delicious and go perfectly with the super smooth Yealands Pinot Noir.

SERVES 4 – 6




  • Bone in lamb leg, mine was 2.1kg
  • Olive oil
  • Salt and pepper
  • Whole garlic bulb, unpeeled cut in half horizontally
  • 4 carrots, halved lengthwise
  • 1 capsicum, cut into slices
  • 3 celery sticks, cut into three pieces
  • 3 onions, sliced
  • Can of cherry tomatoes, juice strained
  • 3 sprigs rosemary
  • 5 -6 sprigs thyme
  • 1 bottle red wine (use something with a bold flavour)
  • 1 ¼ cup chicken or beef stock

    Preheat oven to 210 degrees fan. Make sure the lamb is at room temp then give it a pat down with some paper hand towels and rub all over with olive oil and lots of salt and pepper, don’t be shy with the seasoning as lamb needs it. Place in a roasting dish and bake for 25 minutes until browned. Reduce heat to 140 degrees fan and transfer the lamb to a chopping board then place the vegetables and herbs at the bottom of the tray before placing the lamb on top. Pour over the stock and wine and give it all a couple of pinches of salt. You want to then wrap tin foil around it so that absolutely no air is going to escape while cooking. Roast in the oven for 6 hours and don’t check it – you have to trust it!

    Remove from oven, the lamb should be falling apart. I like to strain the gravy into a saucepan and let it reduce on the stove top for 5 – 10 mins, season with salt and pepper if it needs it. Serve it with whatever sides you like or it is delicious piled onto buttery cous cous with the gravy spooned on top.

    Recipe created for Yealands by Burnt Butter Table.

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