Slow Lamb Roast

slow cooked lamb roast [pending]

Imagine if you could to a full day of driving around visiting wineries and such and then come home to find your roast waiting for you like an expectant puppy. Imagine no more. Enter the amazing world of slow roasting.

I’ve been doing a lot of slow roasting recently as a respite from the ‘is it ready yet?’ world of skewer checking. This particular one was cooked for about 7 hours in a gas-fired pizza oven the lowest setting of around 130C.

The prep for the meat is unsurprising and involves making deep cuts into the lamb with a butchers (or paring) knife to make pockets for a sprig of rosemary, a piece of garlic, and a salted caper. Rub liberally with olive oil and season.

Put a cup of chicken stock and/or white wine in the pan and cover with a lid (or foil). You might like to lift the lamb of the base and out of the liquids with a sliced root vegetable, a leek or a rack, but I didn’t bother. The size of the roasting pan keeps things nice and shallow.

Leave in the pizza oven undisturbed. Keep a lazy eye on the fluid levels but as the lid sealed well and the meat does chuck out a good level of juice itself, it wasn’t necessary.

Allow to rest and then carve. And by carve, I mean flake. It’s more like meat from a confit.

As a bit of a bonus, I made a sort of barigoule with it. About half an hour from finish, I popped in some chunks of fennel, capsicum, zucchini, and whole cherry tomatoes with a bit more EVOO splashed OTT. These cooked away for another half an hour while the meat rested.

Make a sauce with it of course.

Dessert was pears, poached in red wine in the pizza oven while we ate. A good piece of advice for poached pears is to make sure you really do reduce the poaching liquid to a thick syrup for an intense flavour – just keep the pears warm and to one side.

If you were wondering about the trip. I stayed at a friend’s house that he’d just built himself (he’s a builder so it wasn’t like one of the less successful efforts on Grand Designs) in Busselton on a canal. The indoor-outdoor kitchen is a really handy combo and I’m trying to bag myself some more cooking there. I’m sold on outdoor pizza ovens and gas just seems so much less hassle than wood. True, it lacks the wood-fired cred and moniker but gains in likelihood of use. Pizza’s made the night before easily passed the droop test and were churned out in quick succession. Need to see if a goat will fit in there.

A bit on the quiet side in Margaret River for the school hols. Lovely lunch at Xanadu and picked up a great bottle of chardy and one of their catering sized bottles of dry red at the always good Cape Mentelle.

Next day was Pemberton – super good bottle of pinot and a chat about Valiant utes at Salitage, marron dinner at the pub, visit to an espalier orchard being built, bit of German V8 hooning and getting stuck on logging roads. Tasty pork pie at taste of Balingup, a visit to the world’s biggest playground when you’re 18 months in Donnybrook and then back home

ash and moo's pad



  1. santos.’s avatar

    slow roasting’s just your revenge against sous-vide, innit. which btw, i’m sceptical about this slowboilinthebag business. i think the same texture can be achieved with careful use of microwaves and cling film. but that sounds far less romantic.

  2. Anthony’s avatar

    it’s all meat + heat.

    It did do a lovely job with bit of milk-fed lamb I had but I kind of get the feeling that it’s the realm of industrialised Michelin food and gear fetishists.

    And speaking of fetishists, I’m sure there’s someone out there having a romantic evening with careful use of a microwave and cling film.

  3. Jasmuheen.’s avatar

    Tra-la-la! What silly muddle-headed nonsense! Why waste valu-able LIFETIME by deciding to cook LooooooNg or ssslooooW? Why not just eat air?

  4. Anthony’s avatar

    flat or sparkling air?

  5. Anthony’s avatar

    ooh missed the breathetarian ref

  6. jasmuheen’s avatar

    If any of your readers are looking for recipes for air (flat or sparkling, but must be fresh!) I have lots.

  7. Anthony’s avatar

    You must have a good air supply.

  8. Matt C’s avatar

    Do you think this would go OK in an enamelled cast iron pot?

    1. Anthony’s avatar

      I think it’d be great.

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