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  • 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

Nutrition: per serving

  • kcal742
  • fat38g
  • saturates16g
  • carbs12g
  • sugars9g
    low
  • fibre4g
  • protein77g
    high
  • salt0.77g
    low
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Method

  • 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.

Recipe from Good Food magazine, November 2005

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Comments, questions and tips (135)

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Overall rating

A star rating of 4.7 out of 5.104 ratings

Picifrici

I made this using a 2kg leg in a 140 Degree fan oven for 6hrs 15 min. I used 500ml of chicken stock and 500ml white wine. When browning it at first, I also tossed it lightly in flour. Otherwise followed the recipe, it was amazing

Picifrici

Forgot to mention that it fed 6 people, served with Dauphinois potatoes, what a feast

everzani97526

Hello, shouldn't it be 100 fan / 120 gas? thnks

hr.rogers93QaD3VX6V

I cooked this at 100 degrees for 8 hours but the fat hadn't rendered from the lamb at all. I would suggest rising the temp to 140 and a slightly shorter cooking time.

janef25885875

question

Can I do this with a smaller leg.

Michael Walker 7

I was thinking same, Guess we just half ingredients also wondering which white wine to use. Looks like Suvignon Blanc/Pinot Grigio are the ones to use.

Improvingcook

question

I do not want to use alcohol as we have a pregnant guest. Does this recipe work as well without the wine? Should I just double the amount of stock?

rbingham99GNHxXQiC

The alcohol will evaporate at around 78 deg C - the rapid-boil reduction of the sauce will ensure that no alcohol remains.

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