Slow cooked whole leg of lamb
About this recipe: And I mean slow - 7 hours. This meat is so tender you don't need a knife to cut it.
Ingredients
Serves: 6
- 1 large leg of lamb
- Head of garlic, split but not peeled
- 6-8 Chantanay carrots or 3 normal carrots
- 300ml red wine
- 300ml stock
Method
Prep:30min ›
Cook:7hr ›
Ready in:7hr30min
- Preheat oven to 120 C / Fan 100 C / Gas 1/2.
- You need a roasting dish large enough to get the lamb in - put carrots (halved if needed) and garlic in and put lamb on top.
- Add wine & stock and bring to the boil on hob.
- Carefully cover with foil tightly (use oven gloves), put in oven and cook for 7 hours.
- Remove lamb to a another tin, turn oven up to 200 C / Fan 180C / Gas 6 and put lamb in to crisp up the skin for about 15 to 20 mins.
- Reduce cooking juices to make fab gravy. Great served with daupinoise potatoes or mashed potatoes and veg.
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Reviews (12)
My 12 year old daughter said "this is gorgeous" (never had such high praise in 12 years!) - 14 May 2010
brilliant recipe, the bones just fell out of the meat... you don't need to carve it.. just a fork and a spoon and pull it apart.. my flatmates loved it, with roast potatoes, gravy, green beans and honey and mint glazed carrots. will make plenty of tasty sanny's later aswell - 11 Dec 2011
It fell apart when I tranferred it from one tray to the other, which says how tender it was. Great success. - 18 Jul 2010
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