Recipe detail

Slow roast leg of lamb with herb rub

1. 1. 1

Author: Jaroslav Mikoška

Company: Retigo

Food category:  


Program steps

  • Preheating:
  • 160 °C

To view the entire table, move the table to the right.

70 %
time icon Termination by time
time icon 03:00 hh:mm
probe icon 160 °C
ventilator icon 50 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
garlic 1 pcs
salt 15 g
rosemary sprig 2 pcs
a sprig of thyme 2 pcs
olive oil 50 ml
leg of lamb 2 kg

Nutrition and allergens

Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K

Nutritional value of one portion Value
Energy 397.5 kJ
Carbohydrate 0 g
Fat 22.5 g
Protein 47.5 g
Water 0 g


Preheat the oven to 160C. Separate and peel the garlic cloves, and crush them with the salt in a pestle and mortar. You need enough salt to give the mixture some grit. Mash the garlic into the salt. Add the rosemary and thyme, then mix with enough olive oil to make a thick paste.
Rub the garlic mixture over the whole surface of the lamb. Place the lamb into a GN container.
Add 250ml of water to the roasting tin. Baste the meat with the liquid, then cover the lamb with foil. Roast for 3 hours, until cooked to your liking.
When cooked, pour off any excess oil from the top of the liquid, leaving the cloudy, herby sediment in place. This is the gravy.

Recommended accessories

Enameled GN container