Slow roast lamb in sloe gin

17 December 2012

This impressive and versatile joint can either be served with roast potatoes and seasonal vegetables or a selection of breads and salads.

Preparation time

10 minutes

Cooking time

2½-3 hours




  • 1 x 1.3kg/3lb lean traditional lamb leg or carvery shoulder of lamb
  • Salt and freshly milled black pepper
  • 30ml/2tbsp freshly chopped mint
  • 2 large red onions, peeled and quartered
  • 15ml/1tbsp olive oil
  • 150ml/¼pint sloe gin or purple grape juice


1. Preheat the oven to Gas mark 3, 160°C, 325°F.

2. Place the joint on a chopping board and make several slashes over the surface with a sharp knife (taking care not to cut the meat bands or butcher’s string). Season and stuff the mint into the slits.

3. Put the onions into the base of a large non-stick roasting tin, position the joint on top, drizzle with the olive oil then add the sloe gin. Cover with foil and cook in the oven for 2½-3 hours, basting occasionally.

4. During the last 30 minutes of the cooking time, remove the foil to allow the joint to brown.

5. Transfer the lamb to a warm plate, cover and allow to rest for 10 minutes. Meanwhile, remove any excess oil from the juices in the roasting tin, strain, and serve with the lamb, seasonal vegetables and roast potatoes.


For a more informal dinner, serve the joint with the meat juices and a selection of breads and salads.

Red Tractor beef and lamb has launched ‘Festive Fairies’, to give mums and dads a helping hand at Christmas. For more simple festive recipe ideas for all the family click here.

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