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.
142,8094.0/5
Last 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
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 23 min. | 7 hours 10 min. | 7 hours 33 min. |
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
| 1 |  | Prepare 1 onion. Prepare 1 carrot and peel 3 cloves garlic. |
10 min. |
| 2 |  | Salt and pepper the lamb all over. | 3 min. |
| 3 |  | 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. |
5 min. |
| 4 |  | Cook in the oven at 120°C (250°F) for 7 hours. | 7 hours |
| 5 |  | Towards the end of this cooking time, turn the oven up to 200°C (390°F) for the last 10 minutes. | 10 min. |
| 6 |  | 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. |
5 min. |
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.
Nutritional information
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How much will it cost?
For 1 leg of lamb : 46.30 €
And to drink?: A robust red wine, such as a Shiraz.
Source: Home made.
More recipes?
This recipe use (among others) | Garlic clove: You can get more informations, or check-out other recipes which use it, for example: Tomato sauce for pizzas, Gisèle's Pasties, Cassoulet, Home-made doner kebab, Eggs with mayonnaise, ... [All] |
 | Carrot: You can get more informations, or check-out other recipes which use it, for example: Chinese Soup, Thaï rice with small vegetables, Coq au vin, Salmon "en papillote" with small vegetables, Turban of sole with langoustines, ... [All] |
 | Onion: You can get more informations, or check-out other recipes which use it, for example: Fish in white wine, Stuffed tomatoes and courgettes, Gratin du Nord, Caramelized Onions, Gisèle's Pasties, ... [All] |
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