Slow roast lamb with veggies

| March 6, 2012 More

Most of my posts are about healthy food fast. Indeed this is how I cook most of the time. But this one brings a lovely change of pace, and is best cooked on a rainy weekend at home, whilst pottering about doing other things.

Lamb is my favourite meat and is unbeatable when cooked really slowly. Slow cooking meat is one of the healthiest ways it can be cooked.  Team it with loads of veggies and you have a healthy and delicious meal to share over a glass of red wine with friends.



Lots of time

Friends to share it with

Lamb leg or shoulder






Veggies to roast (I like potato, sweet potato, pumpkin, carrot, onion, and garlic)

Mixed greens

Fresh, ripe figs



Cook seasoned lamb, with garlic, oregano and rosemary, in a sealed cooking container or bag for 4-5 hours at 130 deg C. Then let rest for 30 minutes before cutting. Pour cooking juices back onto cut meat before serving.

Roast veg for the last 90 minutes.

Make a simple salad of mixed greens with sliced figs on top. Dressed with extra virgin olive oil and a touch of white wine vinegar.

Pour the red.


Category: dinner, entertaining, family dinners, healthy main meals, salads, uncategorized

About the Author (Author Profile)

Eucale is a passionate Accredited Practicing Dietitian (APD) who loves food and helping people maxamise their health. She is also a wife and mum and enjoys cooking, running, gardening, and bushwalking.

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