Slow-cooked Leg of Lamb

This fool-proof method always delivers on taste and succulence. It is especially suited for larger cuts of mutton or beef - the slow cooking process in a sauce will render the meat soft and succulent with a lovely flavour. It is also very suitable to do a pot-roast cut of beef, preventing it from being dry and stringy.
The recipe can be made in advance and cooled with the joint of meat in the sauce, and gently reheated when needed to serve.
The joint can also be deboned when slightly cooled and carved into thin slices. Place slices into a dish that would hold enough sauce to keep the meat moist. Cover and reheat when necessary. Garnished well with accompanying vegetables it is a great dinner-party dish and an ideal way to prepare food for a large number of people.

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Ingredients:
2 kg leg of lamb, or mutton, or beefroast
60 ml flour
1 lt beef stock
15 ml brown sugar
30 ml tomato paste
30 ml Worcestershire sauce
10 ml salt
5 ml   mustard powder
3  carrot, sliced
2  onions, cut into pieces
salt and black pepper





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Method:
Cover the bottom of a heavy based roasting pan with oil.
Season the leg of lamb, mutton or beef roast well with salt and pepper.
Brown the joint on all sides until it is well browned on all sides.
Remove the meat from the casserole and add the flour to the oil, gently cooking through to form a roux.
Mix all the other ingredients for the sauce and add to the roux, stirring well to prevent any lumps.
Put meat back into the pot or casserole and bring to the boil.
Cook for 2-3 hours until tender.
Add the carrots and onions 45 minutes before finishing.
The casserole could also be placed in a pre-heated oven for 2-3 hours at 160°C.
To serve, carve the meat into slices, or debone and slice. Keep warm and strain the sauce before pouring over.