Slow roast leg of lamb
- Orlando Murrin
Published: September 18, 2012 at 10:17 AM
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Serves 6
More effort
Prep: 15 mins
Cook: 7 hrs and 30 mins
A star rating of 4.6 out of 5.116 ratingsRate
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Follow this slow-cooked leg of lamb recipe for melt-in-the-mouth meat. It needs seven hours in the oven but only fifteen minutes prep time from the cook.
Freezable
Egg-free
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
1 large leg of leg of lamb
about 3kg/6lb 8oz
-
4 onions
sliced
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8 garlic cloves
peeled, but left whole
-
4 carrots
leave whole if small or quarter lengthways
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300ml white wine
-
300ml stock
use what you have
-
2 tbsp Armagnac
or Madeira, optional, to finish
-
thyme sprigs
to finish
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Nutrition: per serving
-
kcal742
-
fat38g
-
saturates16g
-
carbs12g
-
sugars9g
low
-
fibre4g
-
protein77g
high
-
salt0.77g
low
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Method
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step 1
Heat oven to 120C/fan 100C/gas ½. Put your largest lidded casserole on the hob and brown the seasoned whole leg of 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.
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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.
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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.
Recipe from Good Food magazine, November 2005
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A star rating of 4.6 out of 5.116 ratings
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