Low and slow leg of lamb with red wine gravy and mint sauce

Low and slow leg of lamb with red wine gravy and mint sauce


13 people made this

About this recipe: A succulent leg of lamb that when cooked low and slow all day just falls off the bone, using the juices to make a gravy. It is also a good way of using up any left over veg.

Serves: 8 

  • 1 onion, chopped
  • 2 parsnips, chopped
  • 2 carrots, chopped
  • 4 sticks celery, chopped
  • 5 cloves garlic, chopped
  • 1 (1.5kg) whole leg of lamb
  • 2 teaspoons mixed herbs
  • 250ml red wine
  • 250ml vegetable or lamb stock
  • 2 tablespoons cornflour
  • Bisto® lamb gravy mix (optional)
  • 2 mint leaves, chopped
  • 8 tablespoons vinegar

Prep:20min  ›  Cook:8hr  ›  Ready in:8hr20min 

  1. Preheat the oven to 80 C / Gas 1/4.
  2. Place the chopped vegetables into the base of a roasting tin. Place the lamb on top and rub with the mixed herbs. Pour over the red wine and stock and cover tightly in foil.
  3. Bake in the preheated oven all day, 7 to 8 hours until tender. Take out of the oven about one hour before serving and leave to rest.
  4. Drain all juices in to a frying pan making sure you get all juices from veg (I use a masher to squeeze juices through a colander). Place over a medium heat and sift in the cornflour and whisk. If you want more gravy I added more water and lamb gravy mix until I got desired amount of gravy adding more red wine as required but be warned the gravy is very rich so you don't need much. Simmer until thickened, whisking constantly.
  5. Mix the chopped mint leaves and vinegar leaving to stand for a 10 to 15 minutes to blend flavours.
  6. Carve the lamb and serve with vegetables, gravy and the mint sauce.


I serve mine with steamed new potato, veg and stuffing however works with roast potatoes. Don't for get the mint sauce.

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Reviews (1)


I have been playing with my recipe today it works well with any lamb we used shanks today I have also used shoulder... I also put a few mint leaves in the gravy... You can experiment to get your flavours the key here is Low and Slow.. - 15 Apr 2016

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