French braising navarin leg of Welsh Lamb

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Tuesday 9th June 2015


  • 1 whole Welsh Lamb leg, on the bone
  • 30ml (2tbsp) olive oil
  • 2 onions, peeled and quartered
  • 2 cloves garlic, halved
  • 2 leeks, cut into large chunks
  • 8 small whole carrots, peeled
  • 8 small potatoes
  • sprigs of fresh rosemary, mint and lavender
  • 2 bay leaves
  • 300ml (½pt) white wine
  • 300ml (½pt) lamb stock


  1. Preheat oven to Gas Mark 4-5, 180ºC, 350ºF.
  2. Take a large flame/oven proof roasting tray and heat on the hob. Add oil, onions and garlic and brown a little. Add the lamb leg and brown on all sides if possible.
  3. Add the vegetables, herbs, wine and stock. Cover with foil and cook for about 2 hours until meat is tender – check after 1½ hours to make sure liquid doesn’t need topping up and there is sufficient ‘gravy’.
  4. Allow to rest for 10 minutes before carving and serve.

Recipe Information

Serves 6
Calories 327 kcals
Cooking Time

Nutrition Information

  • Calories 327 kcal
  • Energy 1366kJ
  • Fat 13g
  • Saturates 4.6g
  • Salt 0.7g
  • Iron 3.1g
  • 5-a-day 1.5

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