Seven-hour lamb

Seven-hour lamb

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(62 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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Ingredients

  • 1 large leg of lamb, about 3kg/6lb 8oz
    Lamb

    Lamb

    laam

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

  • 4 onion, sliced
    Onion

    Onion

    un-yun

    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
    Carrot

    Carrot

    ka-rot

    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

    Thyme

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

Method

  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, questions and tips

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susiedawnjones's picture
susiedawnjones
12th Dec, 2012
No way should this be called "moderately easy" as it is the simplest dish ever! Easy is even an understatement! Absolutely delicious even though I didn't bother with the Armagnac. Done this for 2 Dinner Parties with second helpings all around and am doing it again for a Birthday Dinner Party this weekend
njh123321
17th Nov, 2012
5.05
Am making this for the 3rd time today for a dinner party tonight and hoping for leftovers for Sunday roast! Am cooking it in the slow cooker for the first time so fingers crossed. It is absolutely the only way to cook lamb. I don't normally like lamb but have converted after making this recipe. Orlando - you are a legend!
susiedawnjones's picture
susiedawnjones
31st Oct, 2012
Did this for a dinner party of 6 having never cooked lamb before and omg was it delicious! I had trouble getting it into my pot and my husband had to saw it lol but was well worth the effort and the compliments I got for it were very welcome
noisysmurf
20th Oct, 2012
5.05
This is by far the best way to cook your lamb! I'm not a lover of it but decided to cook it for a dinner party for people who adore lamb. I cooked it for 6 hours ish and my lamb leg was approx 2kg and I used more garlic (as per reviews), everything else remained the same. You could indeed eat it with a spoon!! Absolutely gorgeous flavours, I am amazed. Perfect. I can't praise this recipe enough. I'm cooking it again tomorrow just for us and we are all looking forward to it. So easy, excellent results and tastes fantastic!
gill1234
8th Oct, 2012
Have made this several times, it never fails to impress. I get the butcher to bone and roll the leg.
pasjc1
4th Oct, 2012
words cannot describe how wonderful this dish is and so so easy to do
claireeverett
7th Jun, 2012
5.05
Cooked in a cast iron pot but asked the butcher to take the end part of the bone off so it would fit. Cooked several times as per the recipe and was an absolute hit every time (even the children had seconds!). Served with minted petit pois and roasted hasselback potatoes. You can't fail to impress with this recipe and so easy and effortless, perfect dinner party recipe!
Victorian Builder
28th May, 2012
4.05
Followed the recipe to the letter but had to extend the cooking time, so perhaps my oven thermometer not accurate. Served as part of an eight course extravaganza...........certainly made life very easy not having to do much and it was tasty considering the few ingredients. Have now bought a thermometer!
morag4444
25th May, 2012
3.05
So tasty not as soft as I would have liked, but I put that down to not using a casserole dish.
glamourpuss86's picture
glamourpuss86
20th May, 2012
Have made this before with a leg of lamb, but has anyone tried it with a joint instead?

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