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Slow cooked leg of lamb


  • Preheat oven to 120°C fan forced (140°C normal).
  • Heat a thin layer of oil in a heavy-bottomed casserole (or pot that can go into the oven) and brown the lamb all over. Remove. 
  • Then add the onions, celery and carrots to the casserole with a little more oil, if needed, and gently saute until reasonably tender. Add the thyme, seasonings and wine. Mix well and briefly cook.
  • Return the lamb to the dish, cover and cook in the oven for about 3 hours until tender.


  • olive oil
  • 1 leg of lamb, including the shank, trimmed
  • 2 onions, finely sliced
  • 2 celery stalks, finely sliced
  • 2 medium carrots, finely sliced
  • 4 sprigs fresh thyme leaves
  • sea salt & freshly ground pepper
  • 250 ml red wine

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.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm