Slow cooked lemon lamb

Submitted by MFM reader Mark Hopkins



1.5kg joint of lamb, preferably leg

2 or 3 lemons

50g butter

Generous pinch of dried oregano or rosemary

3tbsp olive oil

1 potato per person



  • Step 1

    Rinse and trim the lamb and place in a large baking dish.

  • Step 2

    Preheat oven to 220c.

  • Step 3

    Cut the lemons and squeeze the juice all over the lamb, rubbing the skins over the meat.

  • Step 4

    Season with salt, pepper and herbs and dot with butter.

  • Step 5

    Bake for about 30 minutes, turning once or twice, until browned all over.

  • Step 6

    Add 300ml water to the baking tray and cover tightly with foil.

  • Step 7

    Reduce the oven temperature to 180c and cook for a further hour.

  • Step 8

    Cut the potatoes into chunks and scatter around the lamb in the baking tray, shaking to coat them with juices. Recover the tray and cook for a further hour.

  • Step 9

    Remove the foil and cook uncovered for another 30 minutes to crisp the potatoes.