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Photo of Lamb pot roast by WW

Lamb pot roast

Total Time
2 hr 5 min
15 min
1 hr 50 min
Slow-cooked lamb with roast vegetables and homemade gravy is always a winner and here we cook everything in the one dish, saving you time, with super tender results and the added bonus of less washing up. Just like your mum’s Sunday roast, only easier!


Lamb leg roast, raw

840 g, fat trimmed (buy 1.2kg)

Red onion

2 small, quartered

Baby potatoes

500 g, chat variety


2 stick(s), coarsely chopped


4 clove(s)

Fresh thyme

2 tsp, (4 sprigs)

Whole grain mustard

1 tbs

Smoked paprika

1 tsp

Chicken stock

1½ cup(s), (375ml)

Red wine

½ cup(s), (125ml)

Worcestershire sauce

2 tbs


2 tsp

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 160°C. Lightly spray a flameproof casserole dish with oil and heat over medium-high heat. Cook lamb, turning, for 5 minutes or until browned all over. Transfer to a plate and set aside.
  2. Lightly spray the same dish again with oil. Add onion, potatoes and celery and cook, stirring, for 5 minutes or until lightly browned. Stir in garlic, thyme, mustard, paprika, stock, wine and Worcestershire sauce and bring to the boil. Place lamb in centre of dish and cover with lid. Bake for 1 hour 30 minutes or until lamb is cooked to your liking. Using tongs, transfer lamb and vegetables to a plate. Cover with foil and rest for 10 minutes. Reserve juices in dish.
  3. Meanwhile, blend cornflour with 1 tablespoon water in a small bowl until smooth. Place dish with reserved juices over high heat and bring to the boil. Whisk in cornflour mixture. Reduce heat and simmer for 2-3 minutes, until thickened slightly. Slice lamb and serve with vegetables and gravy.


Serve with steamed spinach and asparagus.