Fall Apart Tender Roast Lamb in the Weber Kettle

We all love a beautifully cooked leg of lamb.  We love it even more if it is so tender that it falls off the bone, deliciously juicy and infused with the flavours of a good marinade.  You'll find out how to do just that with this video.  Scroll down for the full recipe.

Slow Roast Leg of Lamb

What you’ll need
2 kg (approx.) leg of lamb , bone in
Salt and pepper
1 whole garlic bulb
1 onion
3 sprigs rosemary
3 cups beef stock, low sodium
2 cups water

Gravy:
3 tbsp flour

What to do
Ignite the Weber Kettle
Cut peeled onion into 8 pieces
Cut garlic in half horizontally
Place onion, garlic and rosemary in a baking pan.
Place lamb leg meaty side down in the pan on top of the onion, garlic and rosemary.
Sprinkle with salt and pepper.
Pour beef stock and water around the lamb.
Cover with aluminium foil.
Place in the weber and adjust the vents to reduce the temperature to 160 C. Roast for 5 hours.
Remove the foil. Turn lamb over.
Cook for a further 45 minutes or until well browned.
Remove lamb and cover with foil for 15 minutes.

For the gravy:
Strain the pan juices into a saucepan and remove excess fat.
Boil the juices over medium heat and stir in the flour until a good consistency. (You may need an extra tblsp of flour)
Serve with gravy.

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