Liv's Lamb Roast

From My Kitchen to Yours: Liv’s Famous Lamb (GF/DF)

There’s a reason this is the first dish to disappear at my catered functions. I slow-roast a free-range leg of lamb for six hours until it’s melt-in-your-mouth tender, basted in a rich infusion of white wine, garlic and herbs.

I’ve done the hard work—roasting, resting, and slicing—so you don't have to. Simply heat it up in the bag to preserve the juices and enjoy a chef-quality roast without the six-hour wait.

Vacuum-sealed to lock in every drop of flavor, it’s ready to be gently warmed and served in minutes. The ultimate stress-free feast.

Reheating & Serving Guide

1. Reheat

For the best results, we recommend the Water Bath method to keep the meat succulent.

• Water Bath (Recommended): Place the unopened cryovac bag into a pot of warm water (not boiling, roughly 70°C). Let it sit for 15–20 minutes until the lamb is heated through.

• Oven Method: If you prefer the oven, remove the lamb and juices from the bag and place them in a baking dish. Cover tightly with foil and heat at 160°C for about 12–15 minutes.

2. The Signature Jus

Don’t let the liquid in the bag go to waste—it’s packed with 6 hours of flavor.

• Carefully open the bag and pour the juices into a small saucepan.

• Simmer over medium heat for 3–5 minutes until it thickens slightly.

• Taste and add a knob of cold butter at the end for a glossy, professional finish.

3. Optional: The Roast Finish

If you like a bit of texture on your lamb:

• Once the meat is heated, lay the slices on a tray and place under a hot grill (broiler) for 1–2 minutes until the edges are slightly crisped and caramelized.

4. Serving

• Arrange the sliced lamb on a warmed platter.

• Spoon the hot herb and white wine jus generously over the meat.

• Garnish: A scatter of fresh parsley or mint and a pinch of flaky sea salt will make the flavors pop.

Chef’s Tip: Serve alongside some buttery mash or seasonal greens to soak up the infusion!