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.
231 K 3.8/5 (63 reviews)
7 hours 35 min.
Easy
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
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 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 600 RDI=230 % | 40 RDI=3 % | 630 RDI=100 % | 8,230 RDI=410 % | 34,470 RDI: 410 % |
| Per 100 g | 20 RDI=7 % | 1 RDI=0 % | 20 RDI=3 % | 240 RDI=10 % | 1,000 RDI: 10 % |
How much will it cost?
- For 1 leg of lamb : $52.55
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: Hot tomato sauce, Courgettes (zuchinis) , Polenta parmentier, Home-made doner kebab, Potato gratin, ... See them all 89
Onion
Like these other recipes: Sautéed oyster mushrooms, African style chicken, Cured Pork Belly With Lentils, Chicken "cantina", Creamy Comtoise artichoke gratin, ... See them all 148
Dry white wine
Like these other recipes: Cajun pulled pork, Curried prawn risotto, Hot box cheese , Cheese tart, Spaghetti with mushrooms, ... See them all 68
Other recipes you may also like
Mexican-style pork medallions
For this recipe with a Mexican flavour (New Mexican, actually), I have used tender medallions of pork fillet mignon. These are first marinated in a spicy oil then pan-fried with the remaining marinade. Serve with green beans and sauce made with a reduced vegetable stock in the frying pan.August 11th 202372 K5 30 min.
Meatballs
Used in several recipes like couscous, meatballs can also be a dish on thier own. The secret of this recipe is in the mix of two different kinds of meat with a little Parmesan. Note that it's a dish children always love.February 21th 2011292 K 24.7 45 min.
Sausage with duchess potatoes and a Mont d'Or fondue
The duchess potatoes are poached in a roll before being sliced and fried. They are served in alternate layers with slices of sausage, also cooked in two stages (boiled then fried), then topped with a fondue of Mont d'Or cheese.December 12th 2010196 K3.9 2 hours 15 min.
Purple artichokes braised in white wine
In this recipe, small purple artichokes are trimmed and braised (i.e. simmered gently in a small quantity of liquid) in white wine.June 29th 201475 K4.3 40 min.
Eggs Comtoise
In this recipe from eastern France, an egg yolk sits inside a potato nest with a topping of hot cancoillote cheese. The nest is served with fried sliced potatoes.January 17th 201650 K3.8 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-20)
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.