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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.