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.
235 K 3.8/5 (63 reviews)
7 hours 35 min.
Easy
2 legs of lamb
7 IngredientsLast modified on: April 20th 2014
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 - Total weight: 6,870 grams
Change these quantities to make:
Change measures:
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 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 RDI=470 % | 70 RDI=7 % | 1,260 RDI=190 % | 16,470 RDI=820 % | 68,940 RDI: 820 % |
| Per 100 g | 20 RDI=7 % | 1 RDI=0 % | 20 RDI=3 % | 240 RDI=10 % | 1,000 RDI: 10 % |
| Per leg of lamb | 600 RDI=230 % | 40 RDI=3 % | 630 RDI=100 % | 8,230 RDI=410 % | 34,470 RDI: 410 % |
How much will it cost?
- For 2 legs of lamb : 92.60 €
- Per 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: Duo of slow-cooked pork, The total turnip, Potato gratin, Rabbit terrine, Stuffed tomatoes and courgettes, ... See them all 91
Onion
Like these other recipes: Cassoulet, Bourguignon potatoes , Filet mignon with mustard and tarragon sauce, Sautéed turmeric chicken with mushrooms, Chicken "cantina", ... See them all 147
Dry white wine
Like these other recipes: Pan-fried salmon with white cabbage, Fish "à la Bordelaise", Creamy risotto with vegetables , Béarnaise sauce, Cured Pork Belly With Lentils, ... See them all 68
Carrot
Like these other recipes: Vegetable stock, Two-stage beef chuck , Spicy carrots and turnips roasted with Parmesan cheese, Creamy Winter Vegetable Soup, Carrot salad with almonds and Comté cheese, ... See them all 68
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018261 K4.3 1 hour 55 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.October 13th 2010231 K4.6 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017467 K4.2 2 hours 15 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.December 23th 2017567 K5 2 days 16 hours 30 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.February 21th 2011128 K5
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
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.