• 10servings
  • 450minutes

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsNatrium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 leg of lamb, bone in, weighing around

  2. 3 large onions, cut into small dice

  3. 5 sticks celery, washed and cut into small dice

  4. 3 large carrots, peeled and cut into small dice

  5. 1 whole garlic bulb, smashed and skinned

  6. 5 bay leaves a small bunch sage, finely chopped

  7. 1/2 bottle dry white wine

  8. 500ml water

  9. 1tbsp runny honey

  10. Plenty of salt and pepper

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 120°C/210°F.

  2. Using a very large casserole dish, brown the leg of lamb on all sides over medium heat. Concentrate the browning especially on any pockets of fat. The aim is to seal the meat while rendering off as much fat as possible.

  3. When the meat is well coloured all over, remove it from the casserole and pour away all the fat, but do not wipe the pan.

  4. Next add the onion, celery and carrot and turn them over in whatever meat-browning bits are at the bottom of the pan to mop them up. Turn down the heat and sweat for 15 minutes, making sure not to colour.

  5. Add the garlic, bay leaves, sage, wine, water, honey and browned leg of lamb to the casserole. Put the lid on and cook in the middle of the oven for 7 hours. Turn the leg over halfway through cooking. When the lamb is done, remove it from the oven and season well and serve.


Send feedback