Seven-hour lamb

Seven-hour lamb

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

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 7 hrs 30 mins

Freezable

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.

Per serving

743 kcalories, protein 73.0g, carbohydrate 14.0g, fat 41.0 g, saturated fat 20.0g, fibre 3.0g, salt 1.0 g

Recipe from Good Food magazine, November 2005.

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Latest comments and suggestions

Results 21-40

  • Binder photo 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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  • Binder photo 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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  • Binder photo sheena

    23 September 2009

    sheena rated and commented on this recipe

    5 stars

    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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  • Binder photo Sue

    04 October 2009

    Sue rated and commented on this recipe

    5 stars

    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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  • Binder photo kebabthief

    16 November 2009

    kebabthief rated and commented on this recipe

    5 stars

    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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  • Binder photo Dee

    07 December 2009

    Dee commented on this recipe

    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?

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  • Binder photo Dee

    07 December 2009

    Dee rated and commented on this recipe

    5 stars

    Sorry, forgot to rate. 5 stars from me.

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  • Binder photo Vivien

    10 January 2010

    Vivien rated this recipe

    5 stars

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  • Binder photo Jdepport

    09 March 2010

    Jdepport rated this recipe

    5 stars

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  • Binder photo janet

    18 April 2010

    janet rated and commented on this recipe

    5 stars

    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.

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  • Binder photo NickyF

    21 August 2010

    NickyF commented on this recipe

    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.

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  • Binder photo NickyF

    23 August 2010

    NickyF rated and commented on this recipe

    5 stars

    forgot to rate it.

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  • Binder photo fuse187

    29 August 2010

    fuse187 rated this recipe

    5 stars

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  • Binder photo sinead

    19 September 2010

    sinead rated and commented on this recipe

    5 stars

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

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  • Binder photo Beth

    29 September 2010

    Beth rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Poppet21

    11 November 2010

    Poppet21 commented on this recipe

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

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  • Binder photo Colin

    21 November 2010

    Colin rated and commented on this recipe

    5 stars

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

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  • Binder photo Alexis_Marsh

    28 November 2010

    Alexis_Marsh rated and commented on this recipe

    5 stars

    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.

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  • Binder photo SUE

    28 November 2010

    SUE commented on this recipe

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

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  • Binder photo chez

    24 December 2010

    chez rated and commented on this recipe

    5 stars

    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.

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Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 7 hrs 30 mins

Freezable

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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Per serving

743 kcalories, protein 73.0g, carbohydrate 14.0g, fat 41.0 g, saturated fat 20.0g, fibre 3.0g, salt 1.0 g

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