Back to Recipe Menu

Old fashioned corned leg of lamb


  • Place the leg of lamb in a large heavy-bottomed pot with the carrot, fennel, onions, parsley, bay leaves, lemon wedges and peppercorns. Then cover with equal amounts of stock and water. Bring to the boil, turn the heat right down and very, very gently simmer for 2½ hours until the lamb is tender, skimming regularly. Remove the lamb and slice. Then taste the braising liquid for seasoning.
  • Mound creamy mashed potato on individual plates and place the sliced lamb alongside. Then top with a little strained braising liquid and serve with a dollop of piccalilli on the side.


  • 1 x 2.5 kg corned leg of lamb
  • 1 medium carrot, roughly chopped
  • 1 small fennel bulb, roughly chopped
  • 2 onions, roughly chopped
  • 6 parsley stalks
  • 2 bay leaves
  • 2 lemon wedges
  • 1 tspn whole peppercorns
  • about 1 litre chicken stock
  • about 1 litre water
  • piccalilli (or your favourite pickles)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm