Seven-hour lamb

Recipe uploaded by

Orlando Murrin

16 ratings

Recipe by Orlando Murrin

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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

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Results 21-25

• Caroline

  22 February 2009

  Caroline commented on this recipe

  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.

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• Joy

  29 June 2009

  Joy commented on this recipe

  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!!

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• sheena

  23 September 2009

  sheena rated and commented on this recipe

  

  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.

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• Sue

  04 October 2009

  Sue rated and commented on this recipe

  

  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.

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• kebabthief

  16 November 2009

  kebabthief rated and commented on this recipe

  

  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.

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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

Preparation 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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