Slow cooked leg of lamb
- Preparation and cooking time
- More effort
- Serves 6
- 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
- STEP 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.
- STEP 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.
- STEP 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.