Slow-Roasted Leg of Lamb with BC Shiraz

There’s something deeply comforting about a slow-roasted leg of lamb, the aroma filling the kitchen, the tender meat that falls off the bone, and the rich flavours that pair so beautifully with a glass of red wine. This festive-season favourite gets an extra layer of depth thanks to a generous splash of BC Shiraz, a wine known for its full-bodied character and hints of spice, dark fruit, and smokiness.

Ingredients

• 1 whole leg of lamb (about 2.5–3 kg)

• 4 cloves garlic, sliced

• 2 sprigs fresh rosemary

• 2 sprigs fresh thyme

• 1 large onion, roughly chopped

• 1 cup BC Shiraz (plus extra for sipping while it roasts!)

• 1 cup beef stock

• 3 tbsp olive oil

• 1 tbsp Dijon mustard

• Salt and freshly ground black pepper

  
  

Method

1. Preheat the oven to 180°C.

2. Using a small knife, make incisions in the lamb and insert slices of garlic and rosemary. Season generously with salt and pepper.

3. In a large roasting dish, combine olive oil and Dijon mustard, then rub it all over the lamb.

4. Scatter the chopped onion and thyme around the lamb, then pour in the BC Shiraz and beef stock.

5. Roast uncovered for 20 minutes, then reduce the temperature to 160°C and roast for a further 2½ hours, basting occasionally.

6. Once cooked to perfection, remove the lamb and let it rest for 15 minutes before carving.

The pan juices, infused with the Shiraz, reduce beautifully into a glossy sauce that’s irresistible over the lamb or a side of roasted vegetables.

Serving Suggestion

Serve this dish with creamy mashed potatoes, roasted carrots, and of course, a glass of BC Shiraz; its peppery finish enhances the savoury richness of the lamb.

This is the kind of recipe that turns a simple gathering into something truly memorable.