7 Hour Lamb

Some friends like their lamb pink, some people like their lamb medium and some people like their lamb well done. Whichever way you like your lamb I can assure you this way you will love too. It’s perfect with my sautéed potatoes with chives and to finish it off some homemade aioli.

I personally like to bone the lamb before I cook it which your butcher will happily do for you but this isn’t essential.

Ingredients

1 leg of lamb approximately 3kg
10 whole peeled shallots
4 peeled carrots cut into 5cm chunks
250ml of white wine
250ml of vegetable stock
6 teaspoons of roasted garlic purée as per my roasted garlic purée recipe
salt and pepper

Method

A really important part of this recipe is to colour the meat before cooking it, if you don’t do this although it will cook properly the colour won’t be a lovely golden brown and the taste won’t be nice and caramelised.
To do this simply place the lamb into your SBJ clay pot, put into the cold oven and turn the heat to 250°C turn the meat to ensure all sides are brown.
Once this has been done reduce the temperature to 120°C.
Remove the lamb from the pot and throw in the shallots and carrots, pour over the white wine and stock then place the lamb back on top.
Put the lid on the pot and place back in the warm oven and cook for 7 hours then serve direct from the pot.

You won’t need a carving knife to serve this lamb dish you can simply pull it apart with 2 forks a little bit like pulled pork if you have cooked that before.

7 Hour Lamb

Ingredients

Method

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