The Three Day Roast - Perfect Roast Lamb

The Three Day Roast - Perfect Roast Lamb

I have always made a roast do more than one day in some way.  Depending on the roast it can do even longer than 2 days.  Day two of our $70 project and we spent $25 on one meal (The leg was bought on special recently, it helps with budgets to get good quality meat when its on special and freeze it)! Yikes!  Not to panic I'm still confident that I can make the weekly budget.  We carved the lamb in the kitchen and only half of it went to the table the other half saved for the next day.  We have carrots, onons and celery in our veggy patch, seeing as they are used all the time for soups and stocks it is worth planting them out.

Perfect Roast Lamb (with crunchy potatoes and homemade gravy)


  • Leg of lamb
  • One carrot
  • One stick of celery
  • One onion
  • Fresh Rosemary 
  • 6 cloves garlic
  • potatoes (I use agria potatoes 2 per person)
  • Vegetable oil, lard, duck or goose fat.  (the last three give more flavour if you have some)
  • Salt and pepper
  • 1 tbs corn flour
  • soy sauce
  • Bay leaf


  1. Preheat oven to 200degC
  2. Thinly slice carrot, celery, onion and bay leaf  lay over bottom of roasting pan,
  3. Pour water in to just cover vegetables.
  4. Pat dry the leg of lamb
  5. Using a sharp tip of a knife make little slits over the lamb.
  6. Push a little rosemary into each whole
  7. slice the garlic and add a little to each whole, any left over add to the veg in the roasting dish.  Grind some sea salt and fresh black pepper over the lamb,
  8. Lay the lamb on top of the veg in the roasting pan and place in the oven.
  9. Add oil or fat to second tray, oil should be about 5mm deep and place in oven to heat up.  Check every 20 mins to make sure there is still liquid in the bottom add a little more water if needed
  10. Peel potatoes and chop in half
  11. Place into a saucepan and just cover with water, add a little salt and bring to the boil. Simmer until, when poked with a knife they feel soft on the outside but not cooked through to the middle, it should take about 10 mins. 
  12. Check your potatoes.  When they are part cooked drain into a colander.  Give the colander a little shake, you just want to slight rough the outside.
  13. You need to keep the oil hot so you need to be swift BUT SAFE when doing the next bit.
  14. Remove the tray with the oil/fat and immediately and carefully add the potatoes.  Quickly turn them all so the cut side is facing down. Spoon the hot oil over each potato.  Return to the over until crunchy about 30 - 40 mins.
  15. When the lamb is done take out the roasting tray.  Take out the lamb and place it on a warm plate to rest.
  16. Carefully pour the liquid though a sieve over a bowl to catch the liquid.  The veg can be discarded (Mine went to the chickens so wasn't wasted).  The juices from the lamb and the flavour from the veg has made the liquid into a flavour rich gravy.  It just needs a little extra
  17. Place the roasting try used for the lamb on the hob and pour the gravy back in.
  18. In a cup place the tablespoon of corn flour.  Take two tablespoons of the gravy and add to the corn flour, stir.  You may need to add more gravy but what we need is a smooth paste with no lumps.
  19. Add the paste to the gravy and gently whisk to mix well.
  20. Add a good splash of soy sauce and cook for three minutes.
  21. Taste and adjust seasoning if needed. Pour into a jug
  22. Place a couple of sheets of kitchen paper in a bowl to absorb the fat from the potatoes.  The should be golden brown and crunchy on the bottom.  When they look good carefully remove the tray from the oven and place on the side. Using a slotted spoon remove the potatoes to the waiting kitchen paper.

Serve with seasonal veg.  I take the veg and potatoes to the table in bowls for people to help themselves but half the lamb stays out of temptations way in the kitchen!


A guide for cooking lamb is 30 - 40 mins per kilo for pink a little longer for medium.

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Diamond Harbour

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