Seven-hour lamb

Seven-hour lamb

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(61 ratings)

Prep: 15 mins Cook: 7 hrs, 30 mins

More effort

Serves 6
Slow cooked, melt-in-the-mouth meat that needs 7 hours in the oven but little more than 7 minutes work for the chef

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal743
  • fat41g
  • saturates20g
  • carbs14g
  • sugars0g
  • fibre3g
  • protein73g
  • salt1g
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  • 1 large leg of lamb, about 3kg/6lb 8oz



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 4 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 8 garlic clove, peeled, but left whole
  • 4 carrot, leave whole if small or quarter lengthways



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 300ml white wine
  • 300ml stock, use what you have
  • 2 tbsp Armagnac or Madeira, optional, to finish
  • thyme sprigs, to finish


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…


  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.

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Comments (85)

libbyinsydney's picture

Very easy, full of flavour. Yes, did carve and serve with a spoon.

bobbyc's picture

Cooked this last night, and it was perfect.... it was just for two, so instead of buying a whole leg, I bought a half leg, and halved the recipe. I kept the same amount of stock and wine, and cooked it for the same length.... it was so tender, I just pulled the bone right out of the meat. made our night!!!

suekirsch's picture

I have made this recipe a number of times. Always successful BUT would like to know if the same recipe could be used with MUTTON?

louise_h's picture

Very good, have used smaller joints as wouldn't fit in the pan! Doesn't need 7 hours to be served a la cuillere and the gravy sauce at the end is nice thickened with some flour or gravy powder!

cakeanyone's picture

I made this in the slow cooker...10 hours on low and it fell apart..amazing! Put 1 large thickly sliced onion, 2 carrots and a stick of celery at the bottom. Browned joint on top with slivers of garlic in the meat. 100ml stock & 100 ml red white with 1 tbsn redcurrant jelly over the top (could probably half this next time). Will only make lamb this way in future!

sharangoose's picture

This was easy to prepare (at 6.30am!!). Seemed strange not to be checking it, turning it etc.
Served it with new potatoes, extra carrots and french style peas.
I thought the sauce was very, very salty (and i like salt), therefore have not rated a 5. We made instant lamb gravy as a fail safe and am glad we did.
The lamb was melt in the mouth. Agree with other reviews about 3kg being too much. We fed 6 with 2.6kg and have plenty left.
Would do this again.

icecreamdogpark's picture

Did this today and it was brilliant,so easy to prep then you leave it in the oven,did just what the recipe said, except used a 2kg leg of lamb will be using this recipe again !!

michelleb1310's picture

Made this for Family and friends on Sunday, it was utterly delicious and went down a storm, I also made daupinois potatoes to go with the lamb, I would make this again, and again and again.

elleks's picture

Poppet21, I tried this with shoulder of lamb last christmas, but we didn't think the flavour was anywhere near as good. (PS; I always use boneless leg, so it fits in a smaller pot)

prunella's picture

This is very easy to cook and the results are scrummie! I used red wine instead of white wine and also added recurrant jelly to the gravy.

elleks's picture

Fantastic-this is one of my family's favourites. My sister-in-law had something similar in France, and says this is far better.

alexis_marsh's picture

Absolutely gorgeous recipe. My husband is always really dubious about lamb as it can so often be fatty and chewy and he definately curled his lip when I said I was cooking this! So easy to cook (does itself) and just fabulous - so succulent you can serve it with a spoon. Keep any left-over lamb with the left-over gravy and serve the next day with cous cous - delicious.

stanley10's picture

Amazing. The meat came clean off the bone, really tender, everyone loved it. Great tasting sauce too! Will definately be making this again.

poppet21's picture

Can anyone tell me if this recipe works with shoulder of Lamb???

bethocallaghan's picture

Made for two using a half leg weighing about 1.2kg, one very large onion, 1 carrot, rather a lot of white wine and a little chicken stock. Added a little port to finish.

smmccarthy9175's picture

Made this for an early Xmas dinner (in November) for the in-laws and even my husband loved it and he hates lamb normally.

nickyfaning's picture

forgot to rate it.

nickyfaning's picture

Made this for a dinner party, along with the Succulent Braised Venison, Salmon and Leek Parcels, Slow cooked spiced red cabbage and White Chocolate berry cheesecake.
All were really easy and tasted delicious. In fact one of the guests said it was the best meal he had eaten since Christmas day and one other said he had never tasted lamb like it. I ended up cooking the venison in a slow cooker all day, and the lamb was cooking for nearly 10 hours. First time I have ever reduced a meat stock for the gravy as I have always worried it would be too oily, but the gravy from the lamb was some of the tastiest I have ever made.

gervais's picture

I have made this yet again and still it amazes me how easy and delicious it is. Every morsel of the meat can be eaten and it is wonderful with roasted root vegetables.

dstledger's picture

Sorry, forgot to rate. 5 stars from me.


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