Slow cooked leg of lamb on a serving platter with vegetables

Slow cooked leg of lamb

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(75 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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Ingredients

  • 1 large leg of lamb, about 3kg/6lb 8oz
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 4 onions, sliced
    Onion

    Onion

    un-yun

    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
    Carrot

    Carrot

    ka-rot

    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

    Thyme

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

Method

  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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sylviahosgood
31st Oct, 2007
This sounds great. Would it be possible to cook this in a Slo-Cooker instead of putting it on the hob?
elaines
31st Oct, 2007
5.05
Made this for proper foodie friends and they were suitably impressed. Needs very little prep and you get lots of lovely leftovers, too.
elaines
31st Oct, 2007
5.05
Made this for proper foodie friends and they were suitably impressed. Needs very little prep and you get lots of lovely leftovers, too.
therubyslippers
31st Oct, 2007
5.05
One of the best ways to cook lamb - particularly as it needs so very little attention once it's on the go.

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