Seven-hour lamb


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.
237 K 3.8/5 (63 reviews)
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Last modified on: April 20th 2014
For 3 legs of lamb, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 25 min.
Cooking: 7 hours 10 min.
All in all: 7 hours 35 min.
When should you start or finish this recipe?
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 1 - 10 min.
Seven-hour lamb

Stage 2 - 3 min.
Seven-hour lamb
Salt and pepper the lamb all over.

Stage 3 - 5 min.
Seven-hour lamb
Place the lamb in an oven cooking bag (roasting bag) with the carrots, onion and cloves of garlic. Pour in 3 glasses dry white wine.

If you do not have a roasting bag, use a casserole dish with a lid.

Stage 4 - 7 hours
Seven-hour lamb
Cook in the oven at 120°C (250°F) for 7 hours.

Stage 5 - 10 min.
Seven-hour lamb
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.
Seven-hour lamb
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.
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.
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 recipe1,810 RDI=700 %110 RDI=10 %1,890 RDI=290 %24,700 RDI=1,240 %103,410 RDI: 1,240 %
Per 100 g20 RDI=7 %1 RDI=0 %20 RDI=3 %240 RDI=10 %1,000 RDI: 10 %
Per leg of lamb600 RDI=230 %40 RDI=3 %630 RDI=100 %8,230 RDI=410 %34,470 RDI: 410 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites
How much will it cost?
  • For 3 legs of lamb : 138.90 €
  • 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)
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