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.
224K 3.8/5 based on 63 reviews
Last modified on: April 20th 2014
Keywords for this recipe:For 2 legs of lamb, you will need:
- 1
2 onions - 2
2 carrots - 3
6 cloves garlic - 4
2 legs of lamb - 5
2 glasses dry white wine - 6
salt - 7
pepper
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 23 min.
Cooking: 7 hours 10 min.
All in all: 7 hours 33 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 2 glasses 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1,210 470 % | 70 7 % | 1,260 190 % | 16,470 820 % | 68,940 820 % |
| Per 100 g | 20 7 % | 1 0 % | 20 3 % | 240 10 % | 1,000 10 % |
| Per leg of lamb | 600 230 % | 40 3 % | 630 100 % | 8,230 410 % | 34,470 410 % |
How much will it cost?
- For 2 legs of lamb : 92.59 €
- Per leg of lamb : 46.30 €
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
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Onion
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Dry white wine
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