100 Year Old New Zealand Lamb Dish I Have Used Deer W This
Experience a taste of history with this "100 Year Old New Zealand Lamb Dish," a rustic and hearty recipe steeped in tradition and flavor. This slow-roasted masterpiece, which works beautifully with either tender lamb leg or rich venison, combines aromatic garlic, fresh rosemary, and thyme for an herb-infused centerpiece. Perfectly caramelized onions, carrots, and potatoes cook alongside the meat in a luscious red wine and stock blend, creating a savory medley of flavors. With its melt-in-your-mouth texture achieved through a long oven roast and a drizzle of homemade gravy, this dish is perfect for family gatherings or special occasions. Whether you use lamb or venison, this time-honored recipe is sure to impress.
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Recipe Information
Ingredients
- 2 kg lamb leg or venison roast
- 6 cloves garlic cloves
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 4 tbsp olive oil
- 2 tsp sea salt
- 1 tsp black pepper
- 1 cup red wine
- 1.5 cups beef or venison stock
- 1 yellow onion
- 3 carrots
- 4 medium potatoes
- 2 tbsp butter
Instructions
Preheat your oven to 160°C (320°F).
Using a sharp knife, make small incisions all over the lamb leg or venison roast. Insert sliced garlic cloves and small sprigs of rosemary into the incisions.
Rub the meat with 2 tablespoons of olive oil, sea salt, and black pepper. Set aside to marinate while preparing the vegetables.
Peel and quarter the onion, and cut carrots and potatoes into large chunks.
Heat 2 tablespoons of olive oil in a large oven-safe pot or Dutch oven over medium heat. Sear the meat on all sides until browned, about 4-5 minutes per side. Remove the meat and set aside.
In the same pot, add the onion, carrots, and potatoes. Sauté for 5 minutes until lightly caramelized.
Return the meat to the pot and pour in red wine and stock. Add the remaining rosemary and thyme sprigs.
Bring the liquid to a simmer, then cover the pot with a lid or foil and transfer it to the preheated oven.
Cook for 2.5 to 3 hours, basting the meat every 45 minutes with the cooking juices, until the meat is tender and pulls apart easily.
Remove the pot from the oven and let the meat rest for 15 minutes before slicing.
Strain the cooking liquid into a saucepan, skimming off excess fat. Simmer and reduce it for 10 minutes to make a rich gravy.
Serve the roast lamb or venison with the cooked vegetables and gravy. Optionally pair with fresh bread or steamed green beans for a complete meal.
Nutrition Facts
Calories |
7765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 505.1 g | 648% | |
| Saturated Fat | 206.0 g | 1030% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 2006 mg | 669% | |
| Sodium | 7017 mg | 305% | |
| Total Carbohydrate | 218.3 g | 79% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 27.2 g | ||
| Protein | 546.4 g | 1093% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 682 mg | 52% | |
| Iron | 55.0 mg | 306% | |
| Potassium | 12463 mg | 265% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
