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Seven Hour Leg of Lamb

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“You've never had laydownandweepit'ssogood lamb til you've tried this..It's a Diane Holuigue recipe and is so good. Hope lamb's not too expensive where you are!”
7hrs 25mins

Ingredients Nutrition


  1. Heat a big stockpot full of water, when it boils plunge the lamb in, restore heat and simmer 15 minutes. Drain and pat dry.
  2. In a deep pan or skillet, melt butter and brown lamb all over. Flambe with the brandy or gin and when the flame dies add the rest of the ingredients and season to taste.
  3. Place a lid or cover on the dish and bake at 120C degrees for seven hours, turning twice.
  4. Once cooked, use an eggflip as well as a fork or similar to lift out the lamb to a serving dish. The meat will be falling apart -- mmmm.
  5. Puree the remaining sauce, return to the dish and reduce to a sauce consistency ( the garlic will help thicken it ).
  6. Check the seasoning and serve in a small jug. This lamb needs lots of mash or bread or both to mop up the juices, as well as plenty of good red wine on the table.

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