Slow Roasted Leg of Lamb with Zesty Potatoes

Preheat your oven to 180°C (fan-forced).

Score the lamb leg deeply all over with a sharp knife to help the flavour soak in. In a small bowl, mix together the olive oil, Murray River Salt, sumac, smoked paprika, minced garlic, lemon juice, and chopped rosemary to form a paste.

Place the lamb in a large roasting dish. Add the halved baby potatoes, sliced onions, and lemon peel around the base.

Pour the herb paste over the lamb and use a brush (or your hands) to coat all sides evenly.

Cover the lamb first with a layer of baking paper, then tightly with foil to keep the moisture in. Roast in the oven for approximately 4 hours, or until the meat is fork-tender and reaches an internal temperature of 94°C.

Remove the lamb from the oven and let it rest, still covered, for 20 minutes.

Once rested, gently pull the lamb off the bone into chunks using tongs or forks, and mix it back through the roasting juices and onions.

Serve the lamb and potatoes straight from the pan, spooning over the flavourful juices. Garnish with extra rosemary or lemon zest if desired.