Seven-hour lamb

Seven-hour lamb

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
17th Mar, 2014
Absolutely delicious, I had a 2kg and cooked the lamb for 5 hours and it was the best slow roasted lamb I've cooked. Fell off the bone and the flavour was perfect. Went down a storm! Thx
28th Feb, 2014
My butcher could not supply a leg of lamb as large as the recipe states - even ordering ahead. They did the best they could - and with one approximately 2.5 kgs I fed 6 adults, 3 children and made a shepherds pie with the leftovers. The flavour of meat and sauce from this recipe is sublime. My guests have requested this dish again when they visit me this coming Easter.
31st Dec, 2013
Abosulutely amazing! I made this in the slow cooker with a 2.5kg leg of lamb, which was more than plenty for the six of us. I doubled the fluid quantities as it didn't appear to be enough and didn't make the sauce but I served with gratin dauphinois and green beans. My guests were very impressed. I will be doing this again for my nan when she visits!
moonmarner's picture
16th Dec, 2013
followed this recipe to the letter,(luckely )my dinner guests had to cancel last minute, it was very tender BUT had lost its lamby taste,very disappointed will not be cooking this again.h as we had lots of meat over ,made a curry sauce which added flavour but could have made lamb curry with cheaper meat.
8th Oct, 2013
I have done a variation on this theme and its lovely. Used still cider instead of wine, no onions or garlic because i'm allergic, carrots cabbage and potatoes around the lamb, and added 3 sprigs of rosemary instead of the thyme. Delicious x
3rd Oct, 2013
Made this for Sunday lunch ( not keen on getting up at 6.30!) had a smaller leg of lamb but kept all the rest of the ingredients the same quantity. The finished dish was excellent. Will do again, but have in the evening so I get a bit of a lay-in! Full 5 stars
23rd Jun, 2013
Cooked for 7 hours in a slow cooker ( casserole dish wasn't big enough for leg of lamb) amazing !!! Even impressed the mother in law for a change !!! Lamb just falls off the bone and melts in the mouth
24th May, 2013
I used a knuckle end leg of salt marsh lamb, cider instead of wine and an extra red onion. Mouthwateringly delicious!
12th May, 2013
this works really well with a pomegranate/balsamic vinegar marinade, the meat literally fell off the bone, sadly there was no left-overs.
18th Apr, 2013
I am thinking of cooking this but wondered if I should use on or off the bone leg of lamb? Can anyone help please?


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.