Pot Roast Lamb

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  • 1 leg of lamb
  • 6-8 parsnips, peeled
  • 4 kipfler potatoes peeled & cut into chunks
  • 3 carrots peeled & cut into chunks
  • 1 leek cut into 2 inch pieces
  • 8 small pickling onions peeled
  • 4 bay leaves
  • 2 cloves garlic cut in half or quarters
  • 2 sprigs rosemary
  • 300ml white wine
  • Juice of 2 lemons
  • Olive oil, salt and pepper
  • Chopped oregano & fresh parsley to garnish


Pre heat oven to 150°C. Heat a little oil in the cast iron pot. Sear the lamb on all sides until golden. Remove lamb from the pot and make a few small cuts in the lamb and stud with rosemary and garlic. Season well with salt and pepper. Place vegetables in a mixing bowl and toss together with a little olive oil, salt and pepper. Place lamb back in the cast iron pot and surround with the vegetables and the white wine and bay leaves. Place in the oven and cook for 2 hours, then squeeze over the lemon juice. Place back in the oven and cook for another 2 hours until the lamb is tender and falls off the bone. Sprinkle with freshly chopped oregano and parsley and serve hot…