Leg of lamb

In Germany lamb is a traditional Eastern dish. This lamb tastes excellent due to the low temperature, but preparing it takes very long. The club here (1.3Kg) took 3 hours. Larger need 3.5 hours, smaller 2.5. The sauce is optional. For this it needs bones and if you can get them it makes a lot of sense.


  • A leg of lamb of roughly 1,3Kg
  • Thym
  • Garlic
  • 2 Spoons olive oil
  • 1 Lemmon
  • For the sauce
  • 1/2 bottle red wine
  • Root vegetables
  • 1 Piece (2cm) ginger
  • 1 Spoon herb mixture ‘Herbes de Provence’ (Rosemary, Thyme and Savory)
  • Nutmeg
  • 1 Spoon instant beef or lamb broth
  • 1 Spoon butter
  • 1 Spoon flour

Here we go

The ingredients for the lamb:

Peel the garlic and press. Add 2 spoons olive oil, a little grated lemon peel and the juice of half a lemon. Add leaves of thyme.

Remove skins, fat and sinews from the lamb and season it with salt and pepper.

Garnish the lamb with the olive oil – garlic – thyme mix and fry sharply in olive oil from all sides.

Put it into the oven at 80°. ATTENTION: The temperature should be 80°, not more, not less. Measure it if you are not sure.

Now lets Start with the sauce. Here are the root vegetables:

Wash it and cut into pieces.

Fry the bones in olive oil.

Add the vegetables 5 minutes later.

Add the leek a little bit later.

Now add the wine and the herb mix. Add 0,25l of water and place the lid on top. The sauce has to cook for the rest of the time which is roughly 2.5 hours.

Mix the butter and the flour. Place it in the fridge, it should be cold when we use it.

After 1 hour we add the instant broth and some grated nutmeg.

30 minutes before the lamb is ready pass the sauce through a sieve.

Slowly add the butter-flour mix and stir. Not too much at a time.

Get the lamb out of the oven and cut it in slices.

Ready. Enjoy it with fried potatoes and the asparagus Asian style.

And here the gallery. Click on a picture to see a high resolution.

0 Replies to “Leg of lamb”

Leave a Reply

Your email address will not be published. Required fields are marked *