This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Seven-hour lamb
Seven-hour lamb is a good old country recipe and very simple. There's really not much to do, just long, slow cooking and the result is always amazing: the lamb is so tender it can be cut with a fork.
247 K 3.8/5 (63 reviews)
7 hours 35 min.
Easy
46.30 €
1 leg of lamb
7 IngredientsLast modified on: April 20th 2014
For 1 leg of lamb, you will need:
- 1
1 onion - 2
1 carrot - 3
3 cloves garlic - 4
1 leg of lamb - 5
1 glass dry white wine - 6
salt - 7
pepper - Total weight: 3,435 grams
Times for this recipe
Preparation: 25 min.
Cooking: 7 hours 10 min.
All in all: 7 hours 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - ⌛ 3 min.
Salt and pepper the lamb all over.
Stage 3 - ⌛ 5 min.
Place the lamb in an oven cooking bag (roasting bag) with the carrots, onion and cloves of garlic. Pour in 1 glass dry white wine.
If you do not have a roasting bag, use a casserole dish with a lid.
If you do not have a roasting bag, use a casserole dish with a lid.
Stage 4 - ⌛ 7 hours
Cook in the oven at 120°C (250°F) for 7 hours.
Stage 5 - ⌛ 10 min.
Towards the end of this cooking time, turn the oven up to 200°C (390°F) for the last 10 minutes.
Stage 6 - ⌛ 5 min.
Turn the lamb out gently onto the serving plate. Discard the bone and cloves of garlic.
Serve the dish in the centre of the table so that your guests can serve themselves with a fork.
Serve the dish in the centre of the table so that your guests can serve themselves with a fork.
Remarks
When buying your leg of lamb, there is no need to ask the butcher to de-bone it. In fact, if you cook it on the bone, this will improve the flavour.
Do choose locally produced lamb if at all possible, which has not already come halfway round the world before ending up in your kirchen. Trust your butcher!
The 7-hour cooking time is not absolutely fixed, so if you raise the temperature, you can reduce the cooking time: 5 hours at 150°C (300°F), for example.
You can accompany the lamb with just about anything you choose: vegetables, potatoes, pasta, rice, etc. Simply serve the cooking juices in a jug or drain them off from the bag 10 minutes before the end of cooking and reduce them over low heat.
Do choose locally produced lamb if at all possible, which has not already come halfway round the world before ending up in your kirchen. Trust your butcher!
The 7-hour cooking time is not absolutely fixed, so if you raise the temperature, you can reduce the cooking time: 5 hours at 150°C (300°F), for example.
You can accompany the lamb with just about anything you choose: vegetables, potatoes, pasta, rice, etc. Simply serve the cooking juices in a jug or drain them off from the bag 10 minutes before the end of cooking and reduce them over low heat.
And to drink?
A robust red wine, such as a Shiraz.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
How much will it cost?
- For 1 leg of lamb : 46.30 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Garlic clove
Like these other recipes: Five hours poultry, Chorba, Cured Pork Belly With Lentils, Potato gratin with 3 cheeses, Chinese style chicken, ... See them all 101
Onion
Like these other recipes: Pumpkin and red-bean tortillas, Mussels marinière, Rillettes stuffed mushrooms, Spicy mustard cauliflower cheese, Chicano burger, ... See them all 150
Dry white wine
Like these other recipes: Winegrowers' sausage casserole, Cod loin with saffron, Rabbit with mustard, Polenta with spinach and soft-poached egg, Celery risotto, ... See them all 70
Carrot
Like these other recipes: Coleslaw, Boeuf (beef) bourguignon, Chinese Soup, Hotpot my grandmother's way , Winter vegetable soup, ... See them all 70
Other recipes you may also like
Sausages with baked beans, French style
What could be more basic than sausages and beans? This is a rustic French version using dried white haricot beans (or "mogettes") that are first boiled fast, then left to cook slowly with tomatoes and smoked sausages. The long cooking allows the smoky flavour of the sausages to gradually spread down into the beans - simply delicious! March 2nd 2022158 K4.6 1 hour 4 min.
Potimarron and celeriac autumn soup
This soup has a naturally smooth and creamy texture. The blend of autumnal potimarron (Japanese chestnut pumpkin) and celeriac flavours is warmed with French mustard. December 30th 201977 K4.6 55 min.
Beurre d'escargot
Beurre d'escargot is the typically French flavoured butter added to snails before they go into the oven. In principal, this a simple mixture of butter, chopped parsley and garlic, but here is a more sophisticated gastronomic version with a flavour that simply oozes French savoir-faire. November 7th 201887 K3 55 min.
Mouna
Mouna is a delicious citrus-flavoured brioche from the Oran region of Algeria. It origins are much disputed, but it was no doubt inspired by a brioche brought over by Spanish immigrants from the Valencia region: the "Mona de Pascua". However, it is also amusing to remember that the citizens of Oran used to enjoy their Sunday picnics, with brioche as the dessert, near to Fort Lamoune, so... May 22th 201982 K1 18 hours 35 min.
Basic cake batter - the French way
The cake is one of the classic cakes of the pastry world (The frenchs call them "journey cake"), and there are many ways to make it. Here's a new basic recipe for its dough, into which you can then add the flavors (pistachio, lemon, chocolate, etc.) and ingredients (dried fruit, fresh fruit, etc.) of your choice. September 7th 202565 K 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 6 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.