Slow Roast Lamb, & Rich Gravy, Easter Special.

How to slow roast a leg of lamb, and make the gravy, step by step simple instructions from start to finish.



Easter Specials

Disclaimer
This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. Also be aware of any allergies. The kitchen can be a dangerous place to work, please be careful. Thank You.

Music used
Front porch blues by Chris Haugen

[eileencroft]

Hello John.
I did this lamb recipe for mother's day, it was superb.
I thought it was a flook!!!!😂
I did the same recipe for Easter Sunday, it was delicious.
Thank you John very much...❤❤

[abbyj]

Every year I come back to this video. Wish I could like it again and again ❤ love from South Africa

[rogerbond]

Used this method to cook a boned and rolled leg of lamb today 01/01/2025 so impressed with the result the meat was succulent and juicy will be using this method next time we have a leg of lamb. Thanks John.

[dryflyman]

Really delighted to see that you’re not one of the chefs who like to serve meat that bleeds on the plate !! Great recipe John, many thanks 👍👍

[Barryburton]

Considering your resume, it is very refreshing to watch your understated delivery yet packed with the skill only the best of the best can share.

[terencebennison]

Simply and clearly explained as always John and the I wasn't even hungry before I watched this video, now I'm absolutely starving! Well done sir!
Terry.

[MrUxbridge]

Cooked this for my son's 35th Birthday, won't cook a leg of lamb any other way from now on, it was AWESOME.

[misskirigirl]

This will be my third Christmas in a row using your recipe. Thank you so much!

[joaniemarjoriemarriott]

I'm pleased to see the fat is reused for roasting potatoes and vegetables. Even in small amounts this fat adds a lot of flavour to other cooking and enlivening leftovers.

[annedenham]

Your lovely recipe book arrived last week. A New Year gift to myself. Looking forward to trying lots of your recipes starting with breakfast pancakes. I cooked a gammon recently using your honey and mustard recipe (not in the book). In 45 years of marriage I can’t remember my husband ever commenting so favourably about any of my cooking. Hope you are planning your next book ;-).

[francisagosh]

Good one, we used to make a leg of lamb for Easter when the family all lived in the same area and my grandfather and grandmother were still alive. Thanks for the memories.

[cathjeffthird]

Oh my. A good old fashioned roast lamb done to perfection. I can almost taste it like my gran used to make. Definite with mash and mint sauce! I love your recipes. Food for the soul. I can see this recipe book heading to me in Australia very shortly.

[marymansbridge]

High John, I am a Geordie too but emigrated to australia in 1969.i lived in south shields and it’s so lovely to hear your voice!🥰

[eileencroft]

I bought a lamb leg joint at Christmas, made it for mothering Sunday.
The only thing I didn't have was the rosemary.
I followed John Kirkwood recipe.
Absolutely beautiful mellt I the mouth..

[rubygray]

Magnificent as ever! I can smell it from Australia. I've never yet cooked or eaten Yorkshire pudding, so I must look up your recipe and treat myself!
I do love large hearty chunks of crispy roasted potato, pumpkin and parsnip with, my roast lamb, plus masses of peas swimming in that gravy and mint sauce. Nothing nicer. Thanks again for your meticulous instructions John.

[remlatzargonix]

Thanks, again, John!
That roast lamb and gravy makes my mouth bet it is delicious!

[petert]

My mum used to do her lamb just like this . John you have brought back memories . But you might have to wait to the end of the month to flog me a book, its January, everyone’s skint!!!

[richardknight]

Have been cooking gold old Australian lamb for years, but the the review of tonight's effort in following your instructions was immensely appreciated. Many thanks

[roxanastavri]

Every single year I'm cooking the lamb after your recipe and the result is AMAZING! My son adore it! Thank you 😊🙏

[Sam-lkeo]

Tried cooking a roast lamb again ! Saw your video and liked the tips on keeping it moist (water & foil), plus butter in the gravy with corn flour not flour, so no lumps this time. Browning it off for an extra 30 minutes definitely makes a difference. Thanks for sharing from NZ ❤