Slow-cooked lamb with onions & thyme

Slow-cooked lamb with onions & thyme

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(100 ratings)

Ready in 3.5 hours


Serves 4
Five ingredients, one pot, no effort. This meltingly tender lamb dish is satisfyingly rich, and virtually cooks itself

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal731
  • fat39g
  • saturates19g
  • carbs21g
  • sugars0g
  • fibre4g
  • protein63g
  • salt0.87g
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  • half a leg of lamb (about 1¼kg/2lb 12oz)



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

  • 1kg onion (about 4 large ones)



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

  • handful of thyme sprigs


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

  • 300ml red wine
  • large handful parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Firstly, prepare the lamb. Heat oven to 160C/fan140C/gas 3. Wipe the meat all over and season well. Heat 3 tbsp of olive oil in a large heavy flameproof casserole, add the meat and fry all over on a fairly high heat for about 8 mins, turning until it is evenly well browned. Remove to a plate.

  2. Thinly slice the onions. Add to the pan and fry for about 10 mins, until softened and tinged with brown. Add a few of the thyme sprigs and cook for a further minute or so. Season with salt and pepper.

  3. Sit the lamb on top of the onions, then add the wine. Cover tightly. Bake for 3 hrs. You can make to this stage up to 2 days in advance, then reheat for 45 mins.

  4. To finish off, strip the leaves from 2 thyme sprigs and chop them with the parsley. Scatter over before serving.

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Comments, questions and tips

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8th Feb, 2012
OMG! Make it, eat it, enjoy it! This was fabulous and so easy.
6th Feb, 2012
Does anyone know the cooking time in a slow cooker?
31st Dec, 2011
The best lamb I have ever cooked, such a simple recipe producing great flavours.
7th Dec, 2011
how long would it take to cook a whole leg of lamb?
27th Nov, 2011
The best lamb EVER!! I did it with a boned leg, which was already rolled but next time I will do it with an opened-out one as I think it needed seasoning inside. Cooked it a bit longer than suggested as I wanted to shred it. Added some quince jelly and some extra wine to the sauce at the end and served it shredded on a bed of creamy mash with peas in the mash and the sauce. It was FABULOUS!!
25th Nov, 2011
Did this today with a leg of Scottish Lamb... 4 hours at 130 ish.. Best lamb and sauce I have ever had the pleasure of cooking... Thank you!
25th Nov, 2011
Hi - can I do this recipe in the slow cooker? Katya
25th Nov, 2011
Hi - I'd really like to do this recipe in a slow cooker. Do you think it would work? Katya
31st Oct, 2011
Added garlic... Phenomenally tender!
16th Oct, 2011
An absolutely fantastic recipe. I've made it several times now, sometimes using the standard recipe, sometimes using Rosemary & garlic, sometimes adding a dollop of redcurrant sauce. It's always so tender & tasty.


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