Ingredients Checklist
- 1 boned lamb leg (approx 2 kg)
- 2 medium brown onions cut into wedges
- 4-6 cloves garlic, peeled
- 6 sprigs of rosemary plus extra for serving
- salt and cracked black pepper to taste
- 330ml bottle beer
- ½ cup soy sauce
- 2 lemons, sliced plus 1 extra lemon sliced for serving
Instructions
- Preheat oven to 140°C.
- Line a large size oven proof roasting pan with baking paper.
- Add onions, garlic and rosemary to the pan. Sit the lamb on top of the onion/garlic, season with salt and pepper. Add beer, soy sauce and lemon slices.
- Cover the lamb with baking paper and then foil, seal tightly.
- Braise lamb in a low oven for 4 hours.
- After 4 hours the meat should be tender and pulling apart.
- Remove the foil cover, increase the oven temperature to 160°C and allow the lamb to brown for a further 30 minutes.
- Gently lift the lamb, onions and lemon onto a serving platter.
- Squeeze some lemon juice over the lamb and garnish with extra lemon slices.
- Sauce can be strained with fat removed and served in a jug beside the lamb.
- For the roasted radishes wash and dry radishes, cut in half.
- Place in a baking tray, season with salt and drizzle with olive oil.
- Bake in a moderate oven for 10 minutes.
