12-Hour Slow Cooked Lamb: Tender, Flavourful, and Perfect for Sharing!
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Lamb Lover’s Delight: Exploring the Magic of Slow Cooking
With heaps of love and patience, behold this 12-hour slow-cooked lamb, a surefire hit for all you lamb aficionados out there. It’s tender, juicy, and bursting with flavour—perfect for spreading joy among friends and family.
What’s great about this dish is its ‘set it and forget it’ nature. Let’s be real, not every family has a minimum of 30 guests ready to celebrate Easter or Christmas with a lamb on the spit. Some families do have quieter affairs with just a handful of friends. Doing a whole lamb on the spit sometimes doesn’t make sense for a smaller crowd, so this recipe is a gem for those looking for delicious food without the hefty effort or cost.
I marinated this beauty overnight, popped it in the oven on low, and hit the hay. Come morning, the heavenly scent of slow-cooked lamb greeted me, and by noon, this tender masterpiece was ready for lunch.
Your guests will swear you toiled away in the kitchen for hours, but truthfully, the hardest part was resisting a taste test before they arrived.
12-Hour Slow Cooked Lamb: Tender, Flavourful, and Perfect for Sharing!
Ingredients
Method
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Marinating the Lamb
1. Coat lamb with olive oil, lemon, garlic, salt and pepper
2. Cut onions in quarters and add to oven dish.
3. Leave the used lemons in the dish too
4. Pop it in the fridge covered for 30 minutes to 2 hours. The longer the better!
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Preparing the Lamb for Slow-Cooking
1. Pour stock into dish to cover the meat 3/4 of the way. Depending on the size of your dish, you may need the whole cup of stock to reach the meat 3/4 of the way or you may need less. So long as the meat is covered 3/4 of the way, you're good to go.
2. Slow cook on 100°C fan for 12 hours with lid on
3. After 12 hours remove lamb from oven and allow to rest for 20 minutes. -
Chargrilling the Lamb
1. Transfer meat to a tray and baste lamb with olive oil, lemon, salt, pepper and oregano.
2. Turn oven to 275°C fan. Once oven gets to that temperature add meat to the oven for 8 minutes or until the top of the meat has began to crisp.
3. Remove from the oven and separate meat with tongs. The meat should easily fall apart.
10. Sprinkle parsley to garnish. Add more salt and pepper here if you think it needs it.Â
11. Serve and EAT!
Servings 1
- Amount Per Serving
- Calories 386kcal
- Calories from Fat 16.2kcal
- % Daily Value *
- Total Fat 16.7g26%
- Saturated Fat 2.4g12%
- Total Carbohydrate 56.5g19%
- Sugars 7.5g
- Protein 18.2g37%
- Vitamin A 302 IU
- Vitamin C 12 mg
- Calcium 135 mg
- Iron 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can also use other types of beans in this recipe, such as black beans or pinto beans.
Feel free to get creative and add your favorite pizza toppings to the mix!
Frequently Asked Questions
Yes, you can use canned beans instead of dry beans in this recipe. Just be sure to drain and rinse the beans well before using them.
Yes, you can use a different type of bean in this recipe, such as pinto beans or black beans. Just be sure to adjust the cooking time accordingly.
Yes, you can use a different type of vegan cheese in this recipe if you prefer. Just be sure to choose a cheese that melts well and has a similar flavor to the cheese listed in the recipe.
Yes, you can add other toppings to this recipe if you like. Some options might include diced vegetables, vegan sausage, or vegan pepperoni. Just be sure to add these toppings after you have spread the bean mixture on the baking sheet, and before you add the cheese.
Yes, you can freeze this recipe. Just be sure to wrap the baked beans tightly in plastic wrap or aluminum foil, and then place them in an airtight container or bag. They will keep in the freezer for up to 3 months. To reheat, thaw the beans in the refrigerator overnight, then bake them in a 350°F (180°C) oven until they are hot and bubbly.
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