Slow Cooked Leg of Lamb
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-roasted leg of lamb that becomes melt-in-your-mouth tender over hours in the oven, served with roasted root vegetables and homemade Yorkshire pudding. A traditional centerpiece for holiday feasts or special dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2.2 kg | 4 ½ lbs bone-in leg of lamb
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 4 rosemary sprigs (, separated into small pieces)
- 4 garlic cloves sliced
- 500 ml | 2 cups hot chicken stock
- 250 ml | 1 cup red wine ((white wine can also be used))
- 8 carrots halved
- 4 celery sticks roughly chopped
- 2 red onions roughly chopped
- 250 ml | 1 cup hot chicken stock ((if needed))
- 2 tsp cornflour ((cornstarch) diluted in 2 tbsp cold water)
- 12 new potatoes
- 2 tsp mixed dried herbs
- 1 tsp garlic granules
- Vegetable shortening (, such as Trex, as needed)
- 250 g | 9oz plain all purpose flour
- 2 large eggs lightly beaten
- 400 ml | 14fl oz whole milk
- 1 tsp salt
At a glance
PER SERVING · TIME 260M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 4h
- Sodium
- 1297mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1808mg
- Calcium
- 155mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1297MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.