Seven-hour lamb

Recipe uploaded by

Orlando Murrin

9 ratings

Recipe by Orlando Murrin

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Tested

1. Heat oven to 120C/fan 100C/gas ½. Put your largest lidded casserole on the hob and brown the seasoned leg of lamb on all sides - do this very thoroughly until it is a good dark brown as it will not brown during the cooking. (If you don't do it now, it will end up beige.) If the lamb sticks, add a drizzle of oil - legs of lamb differ. Allow 10 mins on a high heat and put on the cooker fan to remove the smoke. Pour away any fat that has collected in the bottom of the pan.
2. Throw in the vegetables, followed by the wine and stock. Season and bring to the boil, then clap on the lid and put in the oven. Bake for 7 hrs, turning twice. After 5 hrs the meat will be cooked and offer no resistance to the knife.
3. There is no need to rest the meat when cooked in this way, but to finish the sauce, transfer the meat and vegetables to a serving dish. Strain the sauce into a jug and pour or blot away the fat with kitchen paper. Pour the sauce into a pan then boil the liquid hard to reduce by a quarter, by which time it will be rich and flavoursome. Adjust seasoning, add the Armagnac if you wish, and serve alongside the lamb, which should be served with a spoon, a la cuillère as the French call it.

Per serving

743 kcalories, protein 73g, carbohydrate 14g, fat 41 g, saturated fat 20g, fibre 3g, salt 1 g

Latest comments and suggestions

• Vic

  31 October 2007

  Vic rated and commented on this recipe

  

  One of the best ways to cook lamb - particularly as it needs so very little attention once it's on the go.

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• Elaine

  31 October 2007

  Elaine rated and commented on this recipe

  

  Made this for proper foodie friends and they were suitably impressed. Needs very little prep and you get lots of lovely leftovers, too.

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• Elaine

  31 October 2007

  Elaine commented on this recipe

  Made this for proper foodie friends and they were suitably impressed. Needs very little prep and you get lots of lovely leftovers, too.

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• jenkins

  31 October 2007

  jenkins commented on this recipe

  This sounds great. Would it be possible to cook this in a Slo-Cooker instead of putting it on the hob?

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• Philippa

  01 November 2007

  Philippa rated this recipe

  

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• malcolm

  16 November 2007

  malcolm commented on this recipe

  I do this in red wine in a slow cooker

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• Soniafood

  19 December 2007

  Soniafood rated and commented on this recipe

  

  I have made this twice now, once at Easter for family and just this Saturday as part of a Christmas meal for friends. Both times I have been asked for the receipe, which to me always shows that people have enjoyed it. I would say it is practically foolproof and totally delicious.

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• Tatjana

  11 January 2008

  Tatjana rated and commented on this recipe

  

  Made it last Easter. Best lamb ever. Tried at Xmas other recipe but after 7 hours lamb just wasn't good enough.

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• evelyn

  20 January 2008

  evelyn rated and commented on this recipe

  

  cooked lamb to serve in restaurant .loved it.

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• Pauline

  09 February 2008

  Pauline commented on this recipe

  Easy to do. Smells & tastes fantastic. My friends loved it.

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• Collette

  02 March 2008

  Collette commented on this recipe

  Just made this today and it was delicious - and so easy. Blitzed the gravy once I had taken out the carrots and lamb and skimmed off excess fat, added a little bit of creme fraiche too. Would make it again for sure and maybe try it with red wine instead of white some time. Served it with Dauphinoise potatoes - yum!!

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• Collette

  02 March 2008

  Collette rated this recipe

  

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• Marilyn

  23 March 2008

  Marilyn rated and commented on this recipe

  

  This method of cooking lamb has become my family's favourite. None of them were previously keen on lamb, but they'll gobble it up if I cook it this way. I highly recommend it.

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• Gill

  05 May 2008

  Gill rated and commented on this recipe

  

  I was a bit disappointed with this after reading all the reviews. Tasted very nce but not somthing I will rush to do again.

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Ingredients

• 1 large leg of lamb , about 3kg/6lb 8oz
• 4 onions , sliced
• 8 garlic cloves , peeled, but left whole
• 4 carrots , leave whole if small or quarter lengthways
• 300ml white wine
• 300ml stock , use what you have
• 2 tbsp Armagnac or Madeira, optional, to finish
• thyme sprigs, to finish

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 15 mins

Cook min 7 hrs 30 mins

Ingredients

• 1 large leg of lamb , about 3kg/6lb 8oz
• 4 onions , sliced
• 8 garlic cloves , peeled, but left whole
• 4 carrots , leave whole if small or quarter lengthways
• 300ml white wine
• 300ml stock , use what you have
• 2 tbsp Armagnac or Madeira, optional, to finish
• thyme sprigs, to finish

Per serving

743 kcalories, protein 73g, carbohydrate 14g, fat 41 g, saturated fat 20g, fibre 3g, salt 1 g

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