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Braised Lamb

1 shoulder of lamb

1 tbsp oil 1 onion

1 glass of white wine

1 cup of water

Seasoning of your choice

Place the meat in an oven dish. Smear the meat with a little oil then season well with salt and black pepper and whatever spices you wish to add (curry, Mediterranean herbs, paprika, mustard, mix for roasting, are all suitable). I personally like a mixture of mustard and curry. Pour wine and water, add onion. Seal well with foil and place in hot oven at 200 degrees for 10 minutes. Then turn temperature down to 150-140 degrees and cook for 2 hours up to three hours depending on the size of the leg: the eat must be very flaky. Remove foil and with juice make a gravy adding some maize flour dissolved in little water. Serve with potatoes and salad


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