I will show you how to create the perfect English slow-cooked roast
with 'to-die-for- gravy and roast potatos, even if you are not able to
get British groceries or vegetables.
5 pounder roast leg of lamb
My slow cooked leg of lamb
Check roasting pan fond and add water as necessary every 2 hours.
After 5 hours, turn up the heat to 185C baste the leg liberally with meted butter. Keep an eye on it for 30-45 mins.
Remove and place on carving board, skim fat from fond and keep for your next roast.
Make gravy "Ye Olde Fashioned Way" (never Bisto) and add milk to thin, and possibly some more cane sugar.
De-bone professionally, slice and serve up with onions and carrots. And potatoes of your choice.
Next time I will tell you how to make real roast tats - even here in Scandinavia
Take care
Michael Stilborg