Braised New Zealand Leg of Lamb
Ingredients
- New Zealand Leg of Lamb (courtesy of Cleaver Meats Ltd)
- 3 tablespoons olive oil
- 2 large onions, sliced
- 4 garlic cloves, crushed
- 2 sprigs of fresh rosemary
- 500ml chicken stock
- 300ml dry white wine
- 2 tablespoons redcurrant jelly
- Salt and freshly ground black pepper
Add To Basket:
- Full NZ Leg of Lamb (2.00 Kg+)
Recipe Instructions
Following our recent blog post about the New Zealand Leg of Lamb available at Cleaver Meats Ltd, we are thrilled to share a mouth-watering recipe that will make your Easter meal unforgettable. This recipe for Braised New Zealand Leg of Lamb showcases the natural, grass-fed goodness of our lamb, bringing out its flavour and tender texture.
It's a simple yet impressive dish that will impress your family and guests this Easter.
Cooking Instructions
- Preheat your oven to 160°C (320°F, Gas Mark 3).
- Season the lamb generously with salt and pepper.
- Heat the olive oil in a large ovenproof casserole dish over medium heat. Brown the lamb on all sides, then remove and set aside.
- In the same dish, sauté the onions and garlic until softened.
- Add the rosemary, chicken stock, and white wine to the dish, stirring to combine.
- Return the lamb to the dish. Cover with a lid and place in the preheated oven. Cook for 4-5 hours, or until the lamb is tender and almost falling off the bone.
- Transfer the lamb to a serving dish. Strain the cooking liquid into a saucepan, add the redcurrant jelly, and simmer until the sauce thickens slightly.
- Pour the sauce over the lamb and serve.