Four & thirty braised lamb

Four & thirty braised lamb

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Prep: 30 mins - 40 mins Cook: 4 hrs, 30 mins

More effort

Serves 8
A sensational Sunday lunch - why not try it for Easter>

Nutrition and extra info

Nutrition: per serving

  • kcal412
  • fat20g
  • saturates9g
  • carbs6g
  • sugars0g
  • fibre2g
  • protein43g
  • salt0.3g
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  • 1 large leg of British lamb, about 3½ kg/7¼lb



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

  • 2-3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large leek



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 bay leaf
  • a few sprigs of fresh thyme


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

  • 2 inner sticks of celery



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large Spanish onion, cut into small dice



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

  • 1 largish carrot, cut into small dice



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

  • 3 large heads of garlic



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 500ml dry white wine
  • 500ml lamb stock or stock made with 2tsp Marigold Swiss vegetable bouillon powder



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


  1. Using a sharp knife, trim the skin and as much fat as possible from the lamb. Smear lightly with olive oil and season. Heat 1 tablespoon of the oil in a very large frying pan over a medium-high heat. Brown the lamb thoroughly on all sides, turning it with a big pair of tongs, then put it in a large, but fairly snug-fitting, casserole (a 4.8 litre/8 pint oval one is ideal). Reserve the pan.

  2. Slit lengthways through the first two layers of the leek, remove leaves and wash them. Put the bay leaf, thyme and celery inside one leaf and wrap with the other, to enclose the contents. Tie this ‘faggot’ with kitchen string and set aside. Rinse the rest of the leek and slice finely.

  3. Put the reserved frying pan over a low-medium heat and melt the butter. Tip in the onion, carrot and sliced leek and cook gently for 10-15 minutes, stirring frequently, until the vegetables have softened. Add them to the casserole, draining off any fat first. Reserve the pan.

  4. Preheat the oven to 150C/Gas 2/fan oven 130C. Break the garlic into cloves and place in a heatproof bowl. Cover with boiling water and leave for 1 minute, then drain, run under cold water and peel: the best way is to place a clove on a chopping board, nick off the root end and, without lifting the blade, pull the clove away. This removes the first bit of skin and the rest should come away easily. Set the cloves aside.

  5. Discard any fat from the frying pan and put it over a very high heat. Pour in the wine, scrape up any bits from the bottom and boil furiously for 5 minutes. Pour the wine and stock into the casserole. Add the garlic cloves and leek faggot, making sure they are immersed – the lamb should be at least half-covered. Do not add salt.

  6. Cover the casserole and put it into the oven. Braise for 4 hours, reducing the temperature to 140C/Gas 1/fan oven 120C for the last 2 hours and turning the lamb every hour. Remove the lamb, put it on a heated dish, drape loosely with foil and keep warm for up to 30 minutes.

  7. Strain 1 litre/13⁄4 pints of the cooking juices into a pan and bring to the boil over a very high heat. Bubble madly for 8-10 minutes until the liquid has reduced by half. Meanwhile, tip the vegetable debris (but not the faggot) into a food processor and whizz to a smooth purée. Whisk this into the reduced liquid to make the sauce. Check the seasoning, then keep the sauce at a bare simmer until you are ready to serve.

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