Pale ale pot roast lamb with beer gravy

Roast leg of lamb on blue decorative plate with roast vegetables and fork tongs
Cooking Dad's favourite family dinner? Try our tender and flavour-packed lamb braised with hoppy pale ale with beer gravy. Lovely served with roast potatoes and vegetables.

Prep Time 10 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 40 mins
Course Dinner
Servings 4



  • Take the lamb out of the refrigerator and let it come to the room temperature. Heat oven to 200C.
  • Blend well the garlic, oregano, rosemary and oil with some salt and pepper in a mortar & pestle.
  • Prick the lamb with a fork (or sharp knife) all over and rub the mixture into the meat. Place the lamb into a deep casserole dish with the shallots and a rosemary sprig. Pour the beer in the bottom of the pan, cover with a lid and place in the oven for 1 hour and 15 minutes for pink and 1 ½ hours for welldone.
  • Remove the lamb and shallots from the pan and keep warm.
  • To make the beer gravy, skim all of the fat from the pan and discard along with the rosemary sprig. Transfer the remains to a saucepan.  Mix flour with a little beer in a small bowl. Heat the cooking liquid adding the flour mixture a little at a time until the gravy has become good consistency and simmering. Season to taste.  Pass it through a sieve and transfer to a gravy boat.
  • Serve the lamb with potatoes, seasonal roast vegetables and the gravy.  And of course, the beer! Cheers!
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