Seven hour slow cooked Lamb2016-02-01
- Course: Main
- Yield : 2
- Servings : 2
- Prep Time : 20m
- Cook Time : 7:0 h
- Ready In : 7:20 h
Slow cooked lamb. I know people will look at the cooking time and shy away but its worth the effort for that special day. Meat that falls apart and packed with flavor.
- 1 x leg of mature lamb or mutton
- 3 large garlic cloves, cut into slivers for inserting along the bone
- A bunch each of rosemary and thyme and 6 bay leaves, tied together
- Salt and pepper
- 4 litres of water
- 3 carrots
- 3 leeks
- 2 cups of peas
- 2 cups of beans
- 3 onions
- 12 garlic cloves, chopped
Preheat the oven to 140C. Trim the lamb of excess fat and insert the slivers of garlic into the meat by first poking small holes in the outside along the bone. Tie the meat tightly with string and place in a large deep pot, with enough water to cover three quarters of the depth of the meat.
Bring the water to a boil and skim the scum off the top.
Cover the pot and transfer it to the oven, and cook it for 2 hours. Keep the meat poaching gently, making sure it doesn’t boil and turn the oven down if needed. After 3 hours, turn the meat over carefully and continue cooking for another 2 hours. Meanwhile, prepare the vegetables, trim, peel and cut the peas and beans and chop the peeled onions, carrots and leeks into 1 centimeter slices. Mix all the vegetables with the chopped garlic.
Lift out the meat, add the vegetables and herbs and replace the meat on the top. You may need to add more water so the meat is half covered. Replace the lid and continue cooking until the meat is very tender for 1 to 1 ½ hours longer.
Remove the meat to a warm place and cover it loosely with foil. If the vegetables are not very tender, continue simmering them, uncovered, on top of the stove until they almost collapse. Transfer them with a slotted spoon to a deep platter, throwing away the tied herbs. Increase the heat so the cooking liquid boils and reduces to an intense flavor.
Remove the meat to a platter and remove the strings from the lamb. Cover with foil and return to the warm oven. Continue reducing the cooking liquid to a concentrated sauce to be served as a gravy. Taste for seasoning, and serve it alongside the lamb and vegetables. The lamb can be served with a spoon as it will just fall apart.If you like this recipe please give us feedback by clicking the like or share buttons below. Thanks.
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