Slow roasting is incredibly easy and the melting tender results are extremely versatile. We love slow roasting lamb as the low, slow moist cooking melts the connective tissue so the meat can be shredded with a fork. It's great with gravy but the beauty of tender shredded meat is that we can make it go further than when sliced. Stuffed in sliders, scattered on a pizza, or added to a risotto or salad we get more serves for our $. This basic technique works for boneless or bone in lamb leg roast. Preheat oven to 160C, add a couple of cups of stock to the roasting pan, place the meat in the pan, stud the lamb with rosemary and a few garlic cloves, cover whole pan tightly with foil and cook for 3 hours minimum. 3 hours is sufficient for a boneless joint or small leg roast, larger pieces will take longer. Top up the liquid if needed.
You can brown the meat first or use a rub or marinade, vary the liquids, low and slow is the critical factor.