Seven-hour lamb

Seven-hour lamb

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(65 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 onions, sliced



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

  • 8 garlic cloves, peeled, but left whole
  • 4 carrots, 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, questions and tips

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11th Jun, 2015
My leg of lamb weighs just over 1kg. How long should I cook it for? Should I still cook for seven hours? Please advise as I would like to cook it this weekend. Thanks
catherineiona1973's picture
29th May, 2015
My favourite slow cooked lamb recipe. Great if you have an aga and are feeding big numbers. I have used port when other suggested alcohol not available. Always tastes fantastic
29th Mar, 2015
Cooked tonight. Swapped the Madeira with a sherry - ab fab!
15th Mar, 2015
Absolutely delicious.. Cooked for Sunday dinner..followed recipe and cooked in slow cooker for 7 hours..will be making again in a few weeks for a dinner party for 6..just fell off the bone used half the weight recommended as cooked for 4 but plenty of meat for 5/6 people..a definite favourite
23rd Nov, 2014
Outstanding! Didn't want to put my roasting tin on the stovetop so I browned the lamb in a pan. Went a little darker than I intended, and I didn't have room in the fry pan to bring the veg and stock to a boil. But it didn't matter. Shoved it all in the oven and it was amazing 7 hours later.
22nd Sep, 2014
I found the sauce perfectly fine, but I did absolutely nothing with the vegetables that were left over. I love the leftover idea - Ill try this for next time.
9th Jun, 2014
A little post script..... I shredded the left overs and mixed with some fried shallots, carrots, peas and the rest of the sauce topped with some smashed up new potatoes and cream........totally yummy!
8th Jun, 2014
Delicious! I stuck to the recipe and it worked perfectly - If I could change one thing though I think that the sauce could benefit from being a bit thicker, so I will try adding a small amount of a butter and flour roux just before serving next time.
20th Apr, 2014
Followed ingredients as per recipe, but I didn't fancy manhandling a 2.5 kg leg in hot fat, so I borrowed a Nigel Slater idea. Put oven on full (220) After rinsing and drying the meat, rubbed it with salt, black pepper and oil then put into baking dish uncovered and into oven for 25 mins to brown Meanwhile, sautéed the veg as per recipe on the hob, added wine and stock. When lamb browned poured over the veg and stock mix, covered tightly and turned oven down to suggested temperature for about 6 hours. Delicious and I didn't burn myself!
30th Mar, 2014
Have just cooked this for Sunday lunch using a 6lb leg of mutton it is really tender and tasty, I doubled the sauce ingredients and used homemade turkey stock. Will definitely cook this again, am serving it with a low fat version of gratine dauphinois and seasonal veg.


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