Seven Hour Leg Of Lamb

1. 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. 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. 3

   Place a lid or cover on the dish and bake at 120C degrees for seven hours, turning twice.

4. 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. 5

   Puree the remaining sauce, return to the dish and reduce to a sauce consistency ( the garlic will help thicken it ).

6. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.