Sunday, 26 June 2016

Slow Roasted Champagne Leg of Lamb

Carole's Chatter: Slow Roasted Champagne Leg of Lamb

This roast lamb was very tender but not as flavourful as I'm used to.  I couldn't decide whether that was because of the length of cooking or just the lamb itself.


Champagne leg of lamb – this means that the lamb shank end has a bone in but the rest of the leg has been deboned and rolled.

Sprigs of rosemary
Worcestershire Sauce (to add a hint of anchovy)
Buddha's Hand (lemon would be fine)
Garlic oil
Salt & Pepper
Sherry and water

I donned gloves and rubbed the lamb with some chopped rosemary, oil and zest together with the salt and pepper.

I popped it into a heavy roasting dish and sploshed in equal amounts of sherry and water.  I covered the dish with foil and roasted the lamb for 4 to 5 hours in a low oven.  I think I left it just a bit too long – 3 ½ hours would have been fine – I think it cooked more quickly because half of it had been boned.

I took it out to rest for 20 minutes while I cranked up the oven to do some oven chips – I gave the lamb a 10 minute blast with the foil off to get some colour going.

That was it.  Next time I'll be looking to infuse more flavour.


  1. I've never had this cut before -- always the butterflied leg and shank separate. The simple way you roasted this looks awesome. We love lamb and eat it quite often.

  2. I had never heard of the term champagne with lamb. We buy a shoulder if we can get it and cube it for stew or kebabs, grind the rest as mince. We both love lamb, too bad you wasn't as you hoped. But that's what our cooking experiments are all about - finding the perfect recipe. Looks good.

  3. That's a wonderfully small leg of lamb. I think the over-sized lambs that supply our markets would have that part weighing 12 or 14 lbs.
    Too bad the flavor wasn't as expected.

    best... mae at

  4. I really like lamb but I've never attempted to cook it before. Too bad the flavor wasn't quite there but the picture looks delicious!

  5. Fresh lamb is a little hard to find here (and very expensive when you do). h well, I guess if I'd splurged, I'd want to use a different recipe anyway. ;-)

  6. I'm not a fan of lamb, but it sounds good.

  7. I've had mixed luck with lamb. Legs, usually good, any other cuts not so. Like the one I just posted. The BBQ sauce was fabulous, but the chops, gristly and fatty, hardly any meat.

  8. I am not familiar with the name of that cut either. It looks good--sorry it wasn't tender. ;-)


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