Braising a half leg of lamb

Hello,

Yes it is possible but we do not have tested timings.

If I were to do it at home I would adjust the timings as follows….

“While they are in the oven, prepare the lamb by placing it in the roasting tin and rubbing the joint all over with the remaining tablespoon of olive oil, some crushed sea salt and coarsely ground black pepper.

When the vegetables are nicely tinged brown at the edges, remove them from the oven and set aside. Place the roasting tin with the lamb in the oven, on the highest shelf that will take it, and let it start to roast for 20 minutes or until it has turned a good golden colour. Take the lamb out of the oven, then reduce the temperature to gas mark 3, 325ºF (170ºC) and spoon off any fat to use later.

Place the roasting tin over a medium heat on top of the stove, pour in the Beaujolais and baste the meat with it. Then sprinkle with the chopped thyme and rosemary. As soon as the wine begins to bubble, turn off the heat and cover the whole tin with a tent of foil (without it touching the meat).

Fold the foil tight under the rim of the tin and replace it in the oven – on the centre shelf this time – and let it continue cooking for 30 minutes

When the time is up, remove the roasting tin from the oven and once again transfer it to direct heat. Carefully remove the foil and baste the meat well with the wine. Spoon the browned vegetables all around in the wine, season them with salt and freshly milled black pepper and pop in the sprigs of thyme and rosemary and the bay leaf. When it has come back to simmering point, replace the foil and cook for a further 1¼  hours."

I hope that helps

Kind regards

Lindsey