Our Slow Roasted Lamb recipe is perfect for winter. We recommend cooking a large leg of Lamb so there is plenty of meat to use over several meals – like salads, stews, pasta, sandwiches. Yum! It’s also cheaper and easier to cook a larger cut, and better for the farmer and the environment.
We add chicken stock to this dish to help the meat stay juicy and tender.
The Harissa Rub is a mix of spices which creates a crusty skin when cooked.