Here is my recipe for a four-hour leg of lamb, slowly roasted in the oven in a broth made with veal stock, port, white wine, and garlic cloves.
If you’re looking for an alternative to the traditional roasted leg of lamb, this four-hour version is a great option. The meat comes out tender, juicy, and flavorful—it’s a true delight to eat.
You can serve this four-hour leg of lamb with steamed potatoes, mashed potatoes with olive oil, polenta, or fresh pasta.
This lamb recipe makes an ideal main course for an Easter meal, but also for other celebrations: Christmas, New Year’s Eve…
I hope you’ll be inspired to try this recipe, and your comments are welcome!
Enjoy your meal!
Hello, thank you for this recipe—I'm making it for Easter.
Hi Christiane, I'm so glad you chose my recipe for your Easter meal! Let me know how it turns out, and feel free to share a photo of your creation—it's always nice to see 😊
GREAT RECIPE, THANKS. I'M MAKING IT AGAIN TODAY FOR THE SECOND TIME, AND THIS TIME I'M ADDING PORT WINE TO THE BEEF STOCK… TO BE CONTINUED… I HAVE A RESTAURANT OWNER OVER FOR DINNER TONIGHT!!!! BEST WISHES, IRENE
Hi Irene, thank you so much—I’m truly honored that you’ve become such a fan of this recipe, and I hope you’ll enjoy the “Porto” version just as much, if not more, especially since the bar is set high by a restaurant owner! Let me know what you think, and feel free to share a photo of your creation here 🤩 Enjoy your dinner!
Hello, is port wine essential for this recipe, or is there an alternative?
Thank you
Hi Jean-Luc, no, port isn't essential if you're not a fan; you can, for example, replace it with the same amount of veal stock, perhaps adding a little honey to replicate the sweetness of the port.
For a fruitier flavor, you can also use grape juice with a tablespoon of lemon juice or white vinegar to balance out the sweetness!
HELLO COOKING A LEG OF LAMB (4 HOURS)
I HAVE A QUESTION: FOR 20 PEOPLE, I HAVE 3 KG OF MEAT, BUT THE DISH DOESN'T FIT IN THE OVEN.
IF I COOK IT IN A CASSEROLE ON THE STOVE, WILL THAT WORK?
THANK YOU
Hi Annie,
If you have a cast-iron pot with a lid and a very low heat setting, there shouldn't be any problem. Cast iron helps distribute the heat evenly and ensures consistent cooking.
I recommend setting the heat to the lowest setting; the water should simmer gently from time to time but not boil constantly, otherwise it might burn. Be sure to keep the lid on the pot, and check occasionally to make sure there’s still water and that it isn’t boiling too vigorously. Take this opportunity to turn the leg of lamb so it cooks evenly on all sides.
If you have a cast-iron plate, you can place it between the flame and the bottom of your pot. This is also called a heat diffuser.
However, with the size of the leg of lamb you have, I recommend allowing more than four hours for cooking; you should plan on about 5 to 5.5 hours. You can test the meat for tenderness: pierce it with a fork, and if it goes in without resistance and comes out easily, then the lamb is cooked through. If you still have to pull a little to remove it, continue cooking for 30 minutes and test again.
Good luck with the preparation, and let me know how it turns out!
— Julien
Thanks for the reply, but the only large pot I have isn't cast iron, so I have to use a paella pan to cook in.
I have a large stainless steel pot.
Please let me know what you think.
Unfortunately, I can't guarantee the results in this case. A leg of lamb is a thick cut of meat that needs to be cooked for a long time. In a saucepan or on a paella stove, it might burn without cooking through properly. Maybe try a recipe that's better suited to your equipment… with thinner cuts of meat that don't require such a long simmer.
Really good