Tongmaster Seasonings

Slow Roast Lamb with Mint Glaze

Slow Roast Lamb with Mint Glaze


A traditional lamb dish with a hint of fresh mint flavour – try serving with seasonal veg and your choice of potatoes.


  • 2.25kg leg of lamb
  • 60-70g Tongmaster fresh garden mint glaze
  • 2 onions, sliced in half horizontally
  • 1 whole garlic head, sliced in half horizontally
  • 750ml beef stock (or vegetable)
  • 500ml water


  1. Preheat oven to 170°C/150°C fan and place the garlic and onion in a deep metal roasting pan, you can also add fresh herbs to the pan such as rosemary, thyme or fresh mint.
  2. Sprinkle the glaze generously over the lamb and massage in until entirely covered, season lightly with salt and pepper and rest on top of the vegetables in the pan.
  3. Pour the stock and water into the pan around the lamb – it will sink into the stock during cooking.
  4. Cover with foil and cook for 4.5 hours.
  5. Remove from the oven and remove foil. Flip the lamb over in the pan and test that the meat is tender, if not, re-cover and return to oven for a further 15-30 minutes, checking regularly.
  6. Return uncovered lamb to the oven for a further 45 minutes or until well browned.
  7. Remove the lamb when browned and spoon the juices over before carving and/or serving.

Gravy using lamb juices:

  1. Use a large spoon to skim fat from the surface off the liquid in the pan then transfer liquid to a pan and place on the stove on a medium-high heat.
  2. When the liquid begins to bubble, add 50g plain flour, using a whisk to mix it in.
  3. It will begin to look thick and gloopy, when this happens, gradually add 250ml water, stirring continuously until it becomes a gravy like consistency.
  4. Add salt and pepper to taste and serve in a jug.

Posted by Tongmaster

The following awards were won by our customers using our spices and seasonings.


Award winning wild lamb & rosemary burger seasoning


Award winning angus burger seasoning

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