Seven Hour Leg Of Lamb

Total Time: 7 hrs 25 mins Preparation Time: 25 mins Cook Time: 7 hrs

Ingredients

• Servings: 6
• 2 -2 1/2 kg leg of lamb, saltbush reared if you can get it
• 2 tablespoons butter
• 3 tablespoons or 3 tablespoons
• 40 garlic cloves, whole peeled
• 150 ml red
• 150 ml lamb stock or 150 ml chicken stock
• 4 sprigs fresh thyme
• salt and pepper

Recipe

• 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 in a deep pan or skillet, melt butter and brown lamb all over. flambe with the or and when the flame dies add the rest of the ingredients and season to taste.
• 3 place a lid or cover on the dish and bake at 120c degrees for seven hours, turning twice.
• 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 puree the remaining sauce, return to the dish and reduce to a sauce consistency ( the garlic will help thicken it ).
• 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 on the table.