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Nutrition Facts

Serving Size 1 whole leg of lamb 2224g

Recipe makes 1 whole leg of lamb)

The following items or measurements
are not included below:

1 leg of lamb

4 ounces pancetta

Calories 1247
Calories from Fat 269 (21%)
Amount Per Serving %DV
Total Fat 29.9g 46%
Saturated Fat 5.0g 24%
Monounsaturated Fat 20.7g
Polyunsaturated Fat 3.4g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 3700mg 154%
Potassium 3161mg 90%
Total Carbohydrate 93.7g 31%
Dietary Fiber 6.4g 25%
Sugars 22.0g
Protein 22.4g 44%
Vitamin A 3378mcg 67%
Vitamin B6 1.9mg 94%
Vitamin B12 0.7mcg 11%
Vitamin C 49mg 83%
Vitamin E 6mcg 22%
Calcium 296mg 29%
Iron 10mg 57%

how is this calculated?

Mean's Lamb You Can Eat With a Spoon Recipe #23495

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.
by kiwidutch

6¾ hours | 40 min prep

1 whole leg of lamb

  1. Cut most of the fat from the lamb.
  2. Sprinkle with salt and pepper.
  3. Heat 2 Tablespoons of olive oil in the pot and brown lamb slowly on all sides, about 15 minutes.
  4. Or you can brown in the oven in a roasting pan on high heat.
  5. preheat oven to 325°.
  6. Remove browned lamb& set aside.
  7. Sauté onion, shallots and garlic ( with pancetta, if used) until caramelized–about 20 minutes.
  8. Remove with a slotted spoon and set aside.
  9. Discard fat in pan.
  10. Add wine and 2 cups stock and boil rapidly until reduced by half, scraping up any browned bits.
  11. Add herbs,tomato paste and reserved vegetables to pan.
  12. Return lamb, fat side up, to the pot.
  13. If needed, pour in enough additional stock to reach two-thirds of the way up sides of meat.
  14. Cover tightly and bake until done, basting often to keep the lamb from becoming dry.
  15. As the meat cooks and is constantly basted, the rich sauce is absorbed and the meat becomes very succulent.
  16. 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).
  17. (after browning).
  18. Plan on seven hours total for an entire leg of lamb. ( example calculation is based on a 2.8 kg / 6.1 lb leg).
  19. Remove the lamb to a platter.
  20. Cover with heavy foil to keep warm.
  21. Pour off all the liquid into a saucepan, skim the fat and boil down about 20 minutes, until it is rich and thick.
  22. Correct the seasoning and serve as a sauce over the lamb and vegetables.
  23. SERVING SUGGESTIONS: Serve with Potato & Root Vegetable Mash or Roasted Vegetables.

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