Doufeu Slow Cooked Shoulder or Leg of Lamb

Recipe by renjack
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READY IN: 4hrs 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thouroughly season the meat with salt and pepper.
  • Heat a very small amount of oil in the base of the Doufeu and use this to seal the meat.
  • Put half the rosemary and garlic cloves in the base of the Doufeu, add the meat and put the rest of the rosemary and garlic on top. Pour over the wine and place the carrot and celery on either side of the meat.
  • Put the lid on the Doufeu and fill the reservoir with water or ice. You should not need to refill the reservoir, if you do, you have the ring on too high a heat.
  • After ten or so minutes, turn the heat down to its lowest setting and leave to cook for at least four hours.
  • Once cooked to your satisfaction, remove the meat and other ingredients from the Doufeu. Strain the rich liquid from the bottom of the Doufeu and use to make your delicious gravy.
  • The lamb is best served with mashed potatoes and veg of your choice.
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