Slow-Cooked Leg of Lamb Sunday Roast

Calories: 1200-1625 kcal (6500 kcal total)

Total Macros: 578g Protein, 494g Carb & 268g Fat

DESCRIPTION:

Do you enjoy a family Sunday Roast? Our family live for our weekend feasts, as we all come together to enjoy great food at the same time, and it centres us on the things that really matter and nourish. There’s normal roasts, and then there is this! Melt-in-your-mouth tender Leg of Lamb that falls off the bone, whilst still maintaining all the juiciness and nourishing fats. It was sublime! #foodheaven 😋

Sharing the centre stage are these to-die-for Roast Potatoes, that have been par boiled, covered in cinnamon and cloves, and then let to crisp to perfection in Beef Dripping. Just… wow! That’s an incredible combo, made more tantalising with the butter drenched veggies – sweetcorn, paprika-spiced roasted Chestnut Mushrooms and roasted Carrots. To wrap a bow around this meal, the Sweetheart Cabbage with Light Phily and Lardons brings creamy, crunchy and salty vibes. Mouth watering yet?

Now, a word of warning – this meal needs a little planning. Lamb can go dry if cooked too fast and hot, plus a whole joint generally takes a long time. Michelle opted to cook it low and slow overnight and into the morning, for a total of 12 hours. You pretty much leave it alone, covered up, with just a check ins to keep the outside from crisping. Yum!

Portion sizes of course vary across a family, and with this amount you will likely have some leftover for seconds later in the day. This will likely be your only meal of the day, as it’s very satiating.

Lamb Slow Cook Time: 12h overnight, 110 degrees, covered

Finishing Cook Time: 1h 20m

INGREDIENTS:

• Leg of Lamb – 2kg joint, with ~1.8kg edible
  • Flavouring – Rosemary and Salt to your liking
  • Water – 200ml
• White Potatoes – 1.75kg (bag)
  • Flavouring – Cinnamon, Cloves and Salt to your liking
  • Beef Dripping – 40g
• Chestnut Mushrooms – 300g
  • Grass Fed Butter – 30g
  • Flavouring – Paprika to your liking
• Carrots – 6x medium
  • Beef Dripping – 10g
• Sweetheart Cabbage – 1.3kg (2x head)
  • Light Soft White Cheese (lactofree) – 50g
  • Bacon Lardons – 180g
• Sweetcorn – 260g (large tin)
• Lamb Stock as ‘Gravy’ – 2x Cups (drained from Lamb)
• Rock Salt – 1 teaspoon (to taste)

NUTRIENT BENEFITS:

• Lamb (mostly grass-fed), lamb is an excellent source of complete proteins and packed-full of vital nutrients like iron and selenium, as well as immune boosting high concentrations of zinc, vitamin B12, and other B vitamins. Lamb does contain fat, but a significant portion of that fat is anti-inflammatory omega-3 fatty acids.
• White Potatoes are an excellent source for vitamins C and B6, a good source for fibre and manganese, and have more potassium than bananas. However, potatoes have a high glycemic index value, they can cause blood sugar and insulin levels to rapidly rise. Consume in moderation, and don’t cook in seed oils.
• Beef Dripping / Tallow is a great fat to use for cooking, and should replace the inflammatory seed oils that are common place. It has healthy saturated fats our bodies rely on, Choline, Vitamin D, Vitamin E and Selenium, as well as Cholesterol. These fats don’t oxidise and turn inflammatory under cooking temperatures, and help with the transport of vitamins.
• Grass-Fed Butter is a great source of healthy-fats that promote optimal health and hormone production. Furthermore, Butter contains only trace amounts of lactose.
• White Mushrooms are being touted as nature’s nutritional supplement as they are loaded with the nutrients our bodies need to generate energy and repair cells — including digestive enzymes, a spectrum of B vitamins, protein, and vitamin D2.
• Cabbage is an excellent source of vitamin C and vitamin K, a good source of folate, and a good source of manganese. One cup of raw, chopped cabbage contains only 22 calories, 5 grams of carbohydrates, 2.2 grams of fibre. The glycemic effect of cabbage is minimal, meaning it doesn’t raise your blood sugar.
• Carrots are a rich source of Beta carotene – a powerful antioxidant that can also be converted into vitamin A in the body to help maintain healthy skin.
• Paprika helps with indigestion, cardiovascular health, and circulation; is antibacterial and anti-inflammatory; and contains vitamins A, E, K, and C. Antioxidants include Vitamin A, Lutein and Zeaxanthin. However, some people do not process peppers that well – so good to carefully monitor gut response.
• Cinnamon has antioxidant benefits combined with manganese, calcium, iron, vitamin k, making it a powerful spice that has been used medicinally around the world for thousands of years
• Cloves contain significant amounts of an anti-inflammatory called eugenol which is associated with the prevention of toxicity from environmental pollutants, digestive tract cancers, and joint inflammation. Cloves contain a variety of flavonoids which further contribute to clove’s anti-inflammatory and antioxidant properties. Cloves are an excellent source of manganese, a very good source of vitamin K and dietary fiber, and a good source of iron, magnesium, and calcium.
• Rosemary is a good source of vitamin A (in the form of provitamin A carotenoid phytonutrients). Rosemary contains substances that are useful for stimulating the immune system, increasing circulation, and improving digestion. Rosemary also contains anti-inflammatory compounds that may make it useful for reducing the severity of asthma attacks. In addition, rosemary has been shown to increase the blood flow to the head and brain, improving concentration
• Lactofree Soft White Cheese offers a cream cheese experience without the lactose, which some people struggle to digest. With only a 16% fat content, it is also less calorific and with less fat with many other alternative cheeses.