Slow Cooked Lamb with Vegetables
In stock
- 2kg (4lb 8oz) leg of lamb
- Salt and black pepper
- Olive oil
- 150-200g cubed pancetta
- 6 medium red onions, peeled and quartered
- 4 cloved of garlic, peeled and sliced
- 900g (2lb) carrota, cut into chunks
- 1 head of celery, cleaned and cut into 5cm (2inch) lengths
- 2 heads of fennel, quartered
- Fresh thyme
- 6 pieces of fresh rosemary
- 4 bay leaves
- 1 bottle of dry white wine
Take the lamb out of the refrigerator about an hour before cooking and season. Heat the oil in a large frying pan and brown the lamb on all sides, remove the lamb and put to one side. Fry the pancetta until browned then add the onions and garlic continue to cook for 3-4 minutes.
Place the pancetta, onions and garlic into the base of the large AGA roasting tin with the lamb on top. Put the carrots, celery and fennel around the lamb and tuck in the Thyme, Rosemary and bay leaves. Pour the bottle of wine into the frying pan and place on the Boiling Plate to heat and deglaze the pan, then pour into the roasting tin. Season the vegetables. Cover the tin with a length of foil, leaving the long sides of the tin free of foil so it easily slides onto the oven runners.
2, 3 and 4 oven AGA: Slide the roasting tin onto the lowest set of runners in the Roasting Oven and cook for 45-50 minutes then transfer to the centre of the Simmering Oven and leave to cook for 5-6 hours, when the lamb should easily come away from the bone.
Serve pieces of the lamb with a selection of the vegetables and some crusty bread.
Rayburn cooking: Cook the lamb and vegetables in the Rayburn meat tin in the Main Oven set at 160°C (325°F), Gas Mark 3 for 5-6 hours.
Conventional cooking: Cook the lamb and vegetables in a large roasting tin at 160°C (325°F), fan oven 140°C, Gas Mark 3 for 5-6 hours.
| Size | 5 |
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