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Slow Cooked Leg of Lamb

Prep Time 10 mins
Cook Time 4 hrs
Course Main Course
Servings 4 Adults


  • Casserole Pot or Dutch Oven
  • Kitchen Paper


  • 1.5kg Leg of Lamb
  • 2 Large Yellow Onions (roughly chopped)
  • 200 g Chestnuts (ready-roasted and vacuum packed)
  • 4/5 Whole Carrots (peeled)
  • 2 Large Sprigs Fresh Rosemary
  • 200 ml Maple Syrup
  • 1 Pint Water
  • 2 Lamb/Beef Stock Cubes
  • 1 tsp Corn Flour (heaped)


  • Ask your butcher for a leg of lamb weighing 1.5kg
  • Pat it dry with some kitchen paper
  • Lightly score the fat, not cutting as far down as the meat
  • Place the joint on a bed of two roughly chopped onions
  • Sprinkle 200g of chestnuts in to the pot – you can buy them ready-roasted and vacuum packed
  • And add four or five peeled whole carrots
  • Tuck two large sprigs of fresh rosemary down the sides of the meat
  • And pour 200ml of maple syrup all over the meat – if you think you may like it a little less sweet then use 150ml or 100 ml of syrup
  • Add a pint of water and place a lid on the pot
  • Put in to the oven at 150c / 300f for two hours
  • After two hours turn the oven up to 220c / 425f and cook for a further two hours or until you can twist a fork in the meat and it comes easily away. It may take longer than two hours.
  • After one hour at the higher temperature crumble two beef stock/Oxo cubes in to the pot – stir
  • Then add a heaped teaspoon of cornflour to a cup of cold water, mix well and add to the pot – stir
Keyword Lamb, Slow Cooked, Stew