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.
202K 60 3.8
Last modified on: April 20th 2014
Keywords for this recipe:Lamb7 hoursSlow cookingOvenCut with forkTenderFor 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?
Time required for this recipe:
| 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 ... ?
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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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 8,233 Kcal or 34,470 Kj | 605 gr | 36 gr | 630 gr |
| 412 % | 233 % | 3 % | 95 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 240 Kcal or 1,005 Kj | 18 gr | 1 gr | 18 gr |
| 12 % | 7 % | <1 % | 3 % |
| Per leg of lamb | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 8,233 Kcal or 34,470 Kj | 605 gr | 36 gr | 630 gr |
| 412 % | 233 % | 3 % | 95 % |
How much will it cost?
- For 1 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.
Source
Home made.
This recipe uses (among others)
 | Garlic clove: You can get more informations, or check-out other recipes which use it, for example: Late Winter Soup with Fresh Spinach, Rabbit civet, Like a Boursin with garlic and herbs, Chorba, Vegetable tartare, ... All |
 | Carrot: You can get more informations, or check-out other recipes which use it, for example: Creamy "terre et mer" pots, Smooth mixed vegetable soup, Turban of sole with langoustines, Fillet of pollack cooked in two stages, Beef braised in reduced red wine, ... All |
 | Onion: You can get more informations, or check-out other recipes which use it, for example: Vegetable tian, Risotto-style celeriac, Shakshuka, Tzatziki, Couscous, ... All |
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