Eight hour stuffed Lamb Roast Recipe thegirlwhogotoverit

1. 1

   Slice garlic into tiny slivers, and wash rosemary and peel from the stem.

2. 2

   Using a sharp knife (I use a paring knife), poke holes all over the lamb top, bottom, sides.

3. 3

   Push a sliver of garlic and a couple of rosemary leaves into each hole.

4. 4

   I usually have about ten to twenty holes, depending on the size of the lamb.

5. 5

   Anywhere is good if its close to the bone, go under the skin.

6. 6

   Just make sure theres lots.

7. 7

   Brush the entire thing with hot sauce, then cover and leave in the fridge for at least five hours I leave it overnight if I can.

8. 8

   Put lamb into a roasting dish with a lid.

9. 9

   Cover with foil, then put the lid on.

10. 10

    Cook at the ovens lowest temp for about eight hours, but less if youve got a smaller piece of meat.

11. 11

    Serve as you like just be careful not to lift it by the bone last time I did that the meat slumped back into the roasting pan.

* Per serving · 4 servings · Values may vary.