Mean's Lamb You Can Eat With a Spoon

"This is one of the most succulent lamb dishes you will ever taste. Long slow cooking makes the dish. This is an adopted recipe from the RecipeZaar account, and I am delighted to be the new owner of such a winning recipe. The size of your leg of lamb is everything in this recipe so please use the Zaar measurement converter ( bottom of the page) to calculate your cooking time as if will vary greatly if you have a very small or very large leg of lamb. (For example 2.8 kg leg = 6.1 lb and would cook for just over 6 hours after the browning stage) If you like this sort of meat, then I'd also recommend my recipe "New Zealand High Country Sheep Station Roast Lamb #186000" because it gives a similar result with fewer steps... (admittedly without the excellent gravy though) Since my home country that my DH jokingly calls Kiwistaan has an excellent reputation for Lamb, I will be assigning this one to ZWT REGION: New Zealand."
 
Mean's Lamb You Can Eat With a Spoon created by kiwidutch
Ready In:
6hrs 40mins
Ingredients:
11
Yields:
1 whole leg of lamb
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ingredients

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directions

  • Cut most of the fat from the lamb.
  • Sprinkle with salt and pepper.
  • Heat 2 Tablespoons of olive oil in the pot and brown lamb slowly on all sides, about 15 minutes.
  • Or you can brown in the oven in a roasting pan on high heat.
  • preheat oven to 325°.
  • Remove browned lamb& set aside.
  • Sauté onion, shallots and garlic ( with pancetta, if used) until caramelized–about 20 minutes.
  • Remove with a slotted spoon and set aside.
  • Discard fat in pan.
  • Add wine and 2 cups stock and boil rapidly until reduced by half, scraping up any browned bits.
  • Add herbs,tomato paste and reserved vegetables to pan.
  • Return lamb, fat side up, to the pot.
  • If needed, pour in enough additional stock to reach two-thirds of the way up sides of meat.
  • Cover tightly and bake until done, basting often to keep the lamb from becoming dry.
  • As the meat cooks and is constantly basted, the rich sauce is absorbed and the meat becomes very succulent.
  • The dish is done when the lamb falls off the bone in pieces when prodded with a fork – this takes about 45 minutes to 1 hour per pound (lb) (metric = 1 hour per 450 g).
  • (after browning).
  • Plan on seven hours total for an entire leg of lamb. ( example calculation is based on a 2.8 kg / 6.1 lb leg).
  • Remove the lamb to a platter.
  • Cover with heavy foil to keep warm.
  • Pour off all the liquid into a saucepan, skim the fat and boil down about 20 minutes, until it is rich and thick.
  • Correct the seasoning and serve as a sauce over the lamb and vegetables.
  • SERVING SUGGESTIONS: Serve with Potato & Root Vegetable Mash or Roasted Vegetables.

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  1. micro_ang
    This is very tasty. It does take a bit of time, and for me is not super easy and I do manage to make a mess usually but it's worth it.
     
  2. Janice G.
    This was the first time I cooked lamb and it came out wonderful. I used a 10lb boneless lamb so I needed to adjust the recipe quantities. I also needed to make substitutions for the shallots and pancetta. I added extra onions and few pinch of garlic powder in place of the shallots and I used plain American bacon chopped in place of the pancetta. I cooked the lamb in my new Ninja crockpot that also works as an oven, cranked it up to 325 degrees for 2 hours and then dropped it down to 275 until I could pull the lamb apart with a fork.
     
  3. Janice G.
    This was the first time I cooked lamb and it came out wonderful. I used a 10lb boneless lamb so I needed to adjust the recipe quantities. I also needed to make substitutions for the shallots and pancetta. I added extra onions and few pinch of garlic powder in place of the shallots and I used plain American bacon chopped in place of the pancetta. I cooked the lamb in my new Ninja crockpot that also works as an oven, cranked it up to 325 degrees for 2 hours and then dropped it down to 275 until I could pull the lamb apart with a fork.
     
  4. rusticgirl
    FANTASTIC recipe. My mods: chicken broth instead of beef and omitted the pancetta. I used a cabernet sauvignon but a bordeaux would also work beautifully. I added 5 sprigs of fresh rosemary, per another review. I always make stews at least one day ahead because they taste far better that way. The gravy tasted PERFECT. However, if I planned to serve this on the day I make it I would reduce the fresh rosemary to 3 sprigs and only 2 bay leaves, because the taste was too resiny when the dish was fresh out of the oven.
     
  5. 947231
    amazing lamb recipe. i cook this for my family as a treat once a month or so and it always goes down a storm. thanks a lot kiwidutch, 5 stars!
     

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