01765 82 40 50
9am-6pm Mon - Fri / 9am-1pm Sat

How To Cook Bordelaise Style Seven Hour Leg of Lamb

How To Cook Bordelaise Style Seven Hour Leg of Lamb


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."


Method:

  1. Preheat oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8).
  2. Rub the lamb leg with a little olive oil and sea salt then roast until golden in a large casserole dish.
  3. Sauté the vegetables in a pan until caramelised around 5 minutes then pour in the wine and stock.
  4. Bring to the boil, thicken with a little cornflour mixed with cold water then pour over the lamb in the casserole dish, pop on a tight-fitting lid and place in the centre of the oven on 100°C for fan assisted or 120°C for ovens without a fan (gas ½).
  5. Cook for 7 hours.
  6. To finish the sauce, transfer the meat and vegetables to a serving dish, strain the sauce into a clean saucepan then boil the liquid to reduce by 50% until rich and glossy, check seasoning and pour over the lamb leaving half the sauce back to serve separately.

To Serve:

  • Tendergreen beans tossed in a little butter and steamed new potatoes.

 

  • The Ingredients
  • • 1 F&Co carvery leg of lamb seasoned with anchovy, black garlic, lemon & rosemary
  • • 2 onions peeled & cut in half
  • • 4 carrots peeled & cut in half lengthways
  • • 2 sticks celery diced
  • • 1 head garlic split in ½
  • • 200ml white wine
  • • 200ml chicken or lamb stock
  • • Sprig fresh thyme
  • • Sprig fresh rosemary
  • • Salt & freshly ground black pepper
  • • 1 tbls. Corn flour mixed with cold water

Award winning meat

Delivered fresh to you

Visit the store

Ethically reared

British heritage breed

Read our story

Related Recipes