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Succulent lamb

Recipe from: 6/1/2002 12:00:00 AM
Ingredients 9
Servings 8
Time 20 minutes


  • 2
    leg of lamb
  • 45
    olive oil
  • 2
    heads garlic, halved across
  • 2
    baby onions, sliced
  • 0
    sprigs of fresh rosemary
  • 250
    beef stock
  • 250
    dry red wine
  • 0
    salt and freshly ground black pepper
  • 1
    baby potatoes


7 hours
Preheat oven to 120 °C.
Trim any excess fat from lamb, season and moisten with oil.
Place garlic, onions and rosemary in an oiled, heavy casserole just large enough to take the lamb.
Add lamb and pour over stock and wine.
Cover tightly with two sheets of oiled greaseproof paper, then with a tight-fitting lid.
Bake for 6 hours.
Add baby potatoes to meat and cook for a further hour, or until the meat is tender and virtually falling off the bone.

Read more on: bake  |  lamb


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