This is one of our favorite ways to cook a leg of lamb or any whole leg / hind roast. Substitute with your favorite wild game meat as long as it is a hind quarter.
Ingredients:
1- 3 to 4 lb leg of lamb (bone in preferred)
1 large onion (rough cut)
1- 32 oz carton of beef broth
3/4 cup of water
3 fresh rosemary sprigs
3 cloves of garlic (peeled and rough cut)
Salt & Pepper
Large baking pan with baking rack (can use tinfoil rolled up to create a raised grate)
olive oil
Instructions:
Preheat oven to 325 degrees
Place rough cut onions & garlic in baking pan.
Pour 32 oz beef broth & 3/4 cup of water into baking pan.
Drizzle olive oil all over leg of lamb coating entirely and sprinkle with salt & pepper.
Place lamb on roasting rack, cover entirely with foil ensuring there is a complete seal around the baking pan and insert in center rack of oven.
Cook for 4 -5 hours checking after the first 2 hours and continue to baste the roast with juices.
Once roast is finished cooking, meat should be falling off the bone, set oven to Broil 500 degrees and broil roast until crispy brown.
Let stand 10 min and serve.
You can reserve the juice in baking pan for an au jus to coat the meat. (for a thicker gravy, strain the onions and garlic out and add 1 tbsp of cornstarch mixed in cold water into a pan on high heat with the gravy until thickened.