Add your favourite recipes

7 hour lamb

This is the place to ask other users for cookery advice, ingredient info and technique tips. You are very welcome to pass on your favourite recipes, but please bear in mind that, with over 1,200 recipes on the site, it might be worth seeing if Delia has something similar.

Page : 1

By Essex Girl 06 May 2012 08:15	7 hour lamb The leg of lamb I used last week was fairly big and although it was in a low oven I know it was cooked way before the recipe suggests. Does anyone know if it actually improves by keeping in the oven for that length of time? Reply Quote
By sam from worthing 06 May 2012 08:49	7 hour lamb i saw the talk about this last week or just recently anyway - and am really intrigued by it on the itv morning breakfast show (the bit with the scottish woman init) on friday the chef James Tanner - made a more or less 7 hour roast shoulder of lamb - and it looked divine - having only just a brought a leg (half price) i can't justify another huge hunk of lamb. But its a recipe i shall try. the meat just fell away with the back of 2 spoons. I love slow cooked lamb shanks - how the meat just falls of the bone, and it seems to mop up cooking liquid beautifully too. Reply Quote
By Essex Girl 06 May 2012 09:14	7 hour lamb I froze some left-overs and also some of the reduced stock, so guess what we have for lunch today? Agree with you Sam, it really is melt-in-the-mouth and what I'd really like to know is whether or not it would be the same if it's not in the oven for so long, because mine was falling off the bone way before. Reply Quote
By Gerry 06 May 2012 09:44	EG's 7-hour lamb I always do shoulder and get it out of the oven well before 7 hours. Leg is leaner and drier and I'd though would overcook sooner. Reply Quote
By Gerry 06 May 2012 09:45	PS EG's lamb Should have been "thought" Reply Quote
By Gravy Queen 06 May 2012 10:06	7 hour lamb I do a similar recipe and find its done by at least 5 hours so the extra 2 seem a bit superfluous. Great way to cook lamb though, keep it covered, in some stock, cook it low and long and it will be guaranteed to fall off the bone. Reply Quote
By Essex Girl 06 May 2012 12:03	7 hour lamb You've convinced me now - thanks. I thought that it could've come out of the oven sooner but was still beautifully moist. It's rather like lamb shanks only bigger! Reply Quote
By tilly 06 May 2012 20:14	7 hour lamb i did mine for 5 hours and it was delish and will def do it again, i guess the advantage of longer cooking would be a reduction in the cooking liquid Reply Quote
By Essex Girl 07 May 2012 08:10	7 Hour Lamb Timing I suppose the good thing is that timing isn't too crucial and the meat won't spoil if kept waiting. Reply Quote
By Stephanie 07 May 2012 12:56	Recipe for 7 Hour Lamb Please could someone tell me where I can find the recipe for the 7 hour lamb.I have looked through all my Delia books,and on here,but to no avail!Thank you Reply Quote
By Gravy Queen 07 May 2012 14:21	7 hour lamb Its not a Delia recipe. There are quite a few recipes about on websites but I think the one I used was a BBC Good Food recipe and can be found on their website. http://www.bbcgoodfood.com/recipes/1094/sevenhour-lamb Reply Quote
By Yummy 07 May 2012 14:42	7 hr Lamb recipe "Please could someone tell me where I can find the recipe for the 7 hour lamb.I have looked through all my Delia books,and on here,but to no avail!Thank you" Hi there, Saffy posted this on the Sunday Lunch Topic. hope this helps. The general consensus of opinion says it doesn't actually need the 7 hrs to cook and is ready in about 5hrs. Seven Hour Lamb 1 large leg of lamb 4 onions, sliced 8 garlic cloves, peeled but left whole 4 carrots leave whole if small or quarter lengthways 300 ml/&"189; pint of white wine 300 ml/&"189; pint stock 2 tbsp Armagnac or Madeira, optional to finish thyme sprigs Heat oven to 120C. Put your largest lidded casserole on the hob and brown the seasoned leg of lamb on all sides - do this very thoroughly until it is a good dark brown as it will not brown during cooking. If the lamb sticks add a drizzle of oil. Pour away any fat that has collected in the bottom of the pan. Throw in the vegetables, followed by the wine and stock. Season and bring to the boil. Season, cover and put in the oven. Bake for seven hours turning twice. After 5 hours the meat will be cooked and offer no resistance to the knife. There is no need to rest the meat when it is cooked. To finish the sauce, transfer the meat and vegetables to a serving dish. Strain the sauce into a jug and pour or blot away the fat with kitchen paper. Pour the sauce into a pan then boil the liquid hard to reduce by a quarter. Adjust the seasoning and add the Armagnac if you wish and serve alongside Reply Quote
By Stephanie 07 May 2012 15:30	7 Hour roast lamb Thank you Gravy Queen,I have now found it, and plan to do it next w/e Reply Quote
By Stephanie 07 May 2012 16:49	7 Hour Lamb Thanks Yummy Reply Quote