Search

Seven-hour leg of lamb

(53 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
roast lamb, lamb dinner
roast lamb, lamb dinner
  • Serves: 10

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Splashing out

This slow-cooked lamb may take a while in the oven but it's worth the wait. Serve the succulent and juicy leg of lamb with roast potatoes and a selection of veg

Ingredients

  • 1 leg of lamb, bone in, weighing around 2.4kg
  • 3 large onions, cut into small dice
  • 5 sticks celery, washed and cut into small dice
  • 3 large carrots, peeled and cut into small dice
  • 1 whole garlic bulb, smashed and skinned
  • 5 bay leaves a small bunch sage, finely chopped
  • 1/2 bottle dry white wine
  • 500ml water
  • 1tbsp runny honey
  • Plenty of salt and pepper

Its really important to have a lid that fits your casserole dish well in order to keep in the heat and the moisture. If you dont have one with a big enough lid, use a roasting tray and a double layer of tinfoil, securing it with string.

Method

  1. Preheat the oven to 120C/210F.
  2. Using a very large casserole dish, brown the leg of lamb on all sides over medium heat. Concentrate the browning especially on any pockets of fat. The aim is to seal the meat while rendering off as much fat as possible.
  3. When the meat is well coloured all over, remove it from the casserole and pour away all the fat, but do not wipe the pan.
  4. Next add the onion, celery and carrot and turn them over in whatever meat-browning bits are at the bottom of the pan to mop them up. Turn down the heat and sweat for 15 minutes, making sure not to colour.
  5. Add the garlic, bay leaves, sage, wine, water, honey and browned leg of lamb to the casserole. Put the lid on and cook in the middle of the oven for 7 hours. Turn the leg over halfway through cooking. When the lamb is done, remove it from the oven and season well and serve.

Your rating

Average rating

  • 3
(53 ratings)

Your comments

comments powered by Disqus

FREE Newsletter