Doufeu Slow Cooked Shoulder or Leg of Lamb

"For this recipe you will need a Doufeu. Le Creuset make really good ones, but they are a bit expensive. If you can afford it, it is so worth it; the meat melts in your mouth and is so full of flavour, plus it is the healthiest way to cook any joint which you would normally roast. If you do not have a Doufeu, you can achieve the same results using an ordinary roasting tray sealed with foil or casserole with a lid and cooked in the oven at a low heat for several hours, you will need to use oil instead of wine. Unfortunately, this will make the recipe much less healthy."
photo by a user photo by a user
Ready In:
4hrs 50mins




  • 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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  1. For a person just learning about my doufeu this recipe leaves some holes. Most importantly, is this stovetop or oven? I'd assumed stovetop because there are no temperatures given. This is the first time I'm using the doufeu and my husband is up in arms, afraid I'll ruin the lamb...



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