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)

dstledger's picture

Made this yesterday. 3kg leg of lamb was more than enough for 7 big eaters with lots left over. Extremely easy to make and absolutely delicious. I served it with Dauphinois potatoes and lots of mixed veg and everyone raved about it. The meat was meltingly tender - fell off the bone. In fact the only trouble I had was finding a big enough pot! Any ideas on how to use up the leftovers anyone?

kebabthief's picture

I've made this a few times and used it to entertain with. Everybody very impressed. The best thing about it is that when your guests arrive you can have a drink with them instead of fussing in the kitchen. About 15 minutes in the morning is all you have to do, then leave it until it's ready. Highly recommended.

suecollins's picture

I did vary the recipe slightly in that I added celery and used red wine. I also cooked it in the slow cooker. To add depth to the sauce I also added a spoonful of redcurrant jelly. I will definitely be doing this again.

coolcook's picture

i did this on snday and left it cooking in the oven while i picked up family from the airport. got back to the most amazing lamb according to my family, i don't eat meat. i also served this with Dauphinoise potatoes and extra veg. i made a pie with the left over lamb.

joydunne's picture

Cooked this several times - always successful! Have used smaller sized lamb leg and reduced time slightly. Have also added various veg to pot for last couple of hours - such as diced swede & carrot. Served with crushed,roasted new pots which are also yummy!! Making my mouth water just thinking about it all!!

birdbath's picture

I made this for some friends last night and they loved it. Easy to cook, easy to serve, I just put the meat on a dish and let everyone help themselves. Will definately cook this again.

nuffinbuttrouble's picture

hmm not sure about this really. It was nice and my husband thought it was much better than your average roast lamb but i was a little dissapointed, it was tender-ish but it was not as meltingly soft as i'd hoped and could definately not be served with a spoon. if you are looking for a soft slow cooked meat dish i would recomend the Aromatic Slow Cooked Pork by the lovely Nigella

fmarshall's picture

Fantastically easy and delicious.

clarice's picture

Absolutely amazing, I used a half leg of lamb, knuckle end and it just fitted my cast iron pot. The meat just fell apart and tasted wonderful. To get the rich tasting sauce be sure to reduce well, it changes to a very slightly thicker consistency.
I tasted this at Orlando's B & B in France and just had to make it

littlebell's picture

If you want a table full of "mmmm" sounds then this is the dish to cook for friends! The recipe says 3kg leg of lamb for 6 people, but I found that 2.6kg was so large I could barely fit it in my biggest pot and I had plenty of leftovers the next day too. Definitely will be cooking this again!

vj8202's picture

I cooked this for friends and they all raved about it. I served it with the Dauphinoise potatoes and they went really well with it. The meat was really tender. Yum

jcshawuk's picture

Cook this on the hob on low flame. Very nice, have cooked it time and time again. Sometimes add a little jam at the end for a richer gravy.

gillianfinch's picture

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

mbraendeholm's picture

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.

colletterae's picture

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!!

paulburnham's picture

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

kestonfox's picture

cooked lamb to serve in restaurant .loved it.

tatjana's picture

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

soniamjb's picture

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.

malcolmfstewart's picture

I do this in red wine in a slow cooker


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