Michel Boucher mentioned this yesterday so I thought I'd post this recipe
from Orlando Murrin in the BBC Good Food magazine and also his book "A Table
In The Tarn".

I cooked it for friends a couple of weeks ago and it is so easy and sooooo
delicious. There are other versions, of course, but this one is good. One
could add some celery to the veg mix.



Graham



1 large leg of lamb , about 3kg/6lb 8oz

4 onions , sliced

8 garlic cloves , peeled, but left whole

4 carrots , leave whole if small or quarter lengthways

300ml white wine

300ml stock , use what you have

2 tbsp Armagnac or Madeira, optional, to finish

thyme sprigs, to finish

You need a tightly lidded braising pan in which the lamb is a close fit.

Heat oven to 120C/fan 100C. Put your lidded casserole on the hob and brown
the seasoned leg of lamb on all sides - do this very thoroughly until it is
a good dark brown as it will not brown during the cooking. (If you don't do
it now, it will end up beige.) If the lamb sticks, add a drizzle of oil -
legs of lamb differ. Allow 10 mins on a high heat and put on the cooker fan
to remove the smoke. Pour away most of the fat that has collected in the
bottom of the pan. Lift out the lamb and set aside.

Add the vegetables and brown for about 5 minutes then add the garlic, lamb,
wine and stock. Season and bring to the boil, cover the meat with a piece of
parchment, cut to fit the pot to prevent the meat from drying out, then clap
on the lid and put in the oven. Bake for 7 hrs, turning twice. After 5 hrs
the meat will be cooked and offer no resistance to the knife.

There is no need to rest the meat when cooked in this way, but to finish the
sauce, transfer the meat and vegetables to a serving dish. Strain the sauce
into a jug and pour or blot away the fat with kitchen paper. Pour the sauce
into a pan then boil the liquid hard to reduce by a quarter, by which time
it will be rich and flavoursome. Adjust seasoning, add the Armagnac if you
wish, and serve alongside the lamb, which should be served with a spoon, a
la cuillère as the French call it.

graham wrote:
> Michel Boucher mentioned this yesterday so I thought I'd post this recipe
> from Orlando Murrin in the BBC Good Food magazine and also his book "A Table
> In The Tarn".
>
> I cooked it for friends a couple of weeks ago and it is so easy and sooooo
> delicious. There are other versions, of course, but this one is good. One
> could add some celery to the veg mix.
>
>
>
> Graham
>
>
>
> 1 large leg of lamb , about 3kg/6lb 8oz
>
> 4 onions , sliced
>
> 8 garlic cloves , peeled, but left whole
>
> 4 carrots , leave whole if small or quarter lengthways
>
> 300ml white wine
>
> 300ml stock , use what you have
>
> 2 tbsp Armagnac or Madeira, optional, to finish
>
> thyme sprigs, to finish
>
> You need a tightly lidded braising pan in which the lamb is a close fit.
>
> Heat oven to 120C/fan 100C. Put your lidded casserole on the hob and brown
> the seasoned leg of lamb on all sides - do this very thoroughly until it is
> a good dark brown as it will not brown during the cooking. (If you don't do
> it now, it will end up beige.) If the lamb sticks, add a drizzle of oil -
> legs of lamb differ. Allow 10 mins on a high heat and put on the cooker fan
> to remove the smoke. Pour away most of the fat that has collected in the
> bottom of the pan. Lift out the lamb and set aside.
>
> Add the vegetables and brown for about 5 minutes then add the garlic, lamb,
> wine and stock. Season and bring to the boil, cover the meat with a piece of
> parchment, cut to fit the pot to prevent the meat from drying out, then clap
> on the lid and put in the oven. Bake for 7 hrs, turning twice. After 5 hrs
> the meat will be cooked and offer no resistance to the knife.
>
> There is no need to rest the meat when cooked in this way, but to finish the
> sauce, transfer the meat and vegetables to a serving dish. Strain the sauce
> into a jug and pour or blot away the fat with kitchen paper. Pour the sauce
> into a pan then boil the liquid hard to reduce by a quarter, by which time
> it will be rich and flavoursome. Adjust seasoning, add the Armagnac if you
> wish, and serve alongside the lamb, which should be served with a spoon, a
> la cuillère as the French call it.

That sounds pretty good Graham. I just pulled a leg of Hogget from the
freezer, I'm going to give this one a shot tomorrow night (with some
ingredient modification), cheers.



--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw

Jeßus wrote:
> graham wrote:
>> Michel Boucher mentioned this yesterday so I thought I'd post this recipe
>> from Orlando Murrin in the BBC Good Food magazine and also his book "A
>> Table
>> In The Tarn".
>>
>> I cooked it for friends a couple of weeks ago and it is so easy and
>> sooooo
>> delicious. There are other versions, of course, but this one is good. One
>> could add some celery to the veg mix.
>>
>>
>>
>> Graham
>>
>>
>>
>> 1 large leg of lamb , about 3kg/6lb 8oz
>>
>> 4 onions , sliced
>>
>> 8 garlic cloves , peeled, but left whole
>>
>> 4 carrots , leave whole if small or quarter lengthways
>>
>> 300ml white wine
>>
>> 300ml stock , use what you have
>>
>> 2 tbsp Armagnac or Madeira, optional, to finish
>>
>> thyme sprigs, to finish
>>
>> You need a tightly lidded braising pan in which the lamb is a close fit.
>>
>> Heat oven to 120C/fan 100C. Put your lidded casserole on the hob and
>> brown
>> the seasoned leg of lamb on all sides - do this very thoroughly until
>> it is
>> a good dark brown as it will not brown during the cooking. (If you
>> don't do
>> it now, it will end up beige.) If the lamb sticks, add a drizzle of oil -
>> legs of lamb differ. Allow 10 mins on a high heat and put on the
>> cooker fan
>> to remove the smoke. Pour away most of the fat that has collected in the
>> bottom of the pan. Lift out the lamb and set aside.
>>
>> Add the vegetables and brown for about 5 minutes then add the garlic,
>> lamb,
>> wine and stock. Season and bring to the boil, cover the meat with a
>> piece of
>> parchment, cut to fit the pot to prevent the meat from drying out,
>> then clap
>> on the lid and put in the oven. Bake for 7 hrs, turning twice. After 5
>> hrs
>> the meat will be cooked and offer no resistance to the knife.
>>
>> There is no need to rest the meat when cooked in this way, but to
>> finish the
>> sauce, transfer the meat and vegetables to a serving dish. Strain the
>> sauce
>> into a jug and pour or blot away the fat with kitchen paper. Pour the
>> sauce
>> into a pan then boil the liquid hard to reduce by a quarter, by which
>> time
>> it will be rich and flavoursome. Adjust seasoning, add the Armagnac if
>> you
>> wish, and serve alongside the lamb, which should be served with a
>> spoon, a
>> la cuillère as the French call it.
>
> That sounds pretty good Graham. I just pulled a leg of Hogget from the
> freezer, I'm going to give this one a shot tomorrow night (with some
> ingredient modification), cheers.

Well, I used a leg of Hogget for mine. It sure came out tender... as
mentioned, I did mine differently, but was cooked for 7 hours.

Took hogget leg out of freezer Thurs, let it defrost in fridge.

Friday, made the brine, with some sea salt, cloves, cumin, pepper, fresh
rosemary, sage and onions. Put leg in brine that evening.

Saturday, pull out of brine... thoroughly dry meat with towel.

Mixed …” butter and …“ duck fat, with ground cumin, garlic, peppercorns,
fresh rosemary and sage, smothered all over leg.

Browned leg all over in large skillet

Placed leg in baking dish with carrots, parsnips and whole pickle onions.

Add 300ml white wine and 300ml stock

Cook @ 130°C for 7 hours, turning over every two hours.

No need for a knife, it literally was falling apart


--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw

On Tue, 30 Mar 2010 12:53:07 +1000, Jeßus > wrote:

> Well, I used a leg of Hogget for mine. It sure came out tender... as
> mentioned, I did mine differently, but was cooked for 7 hours.

You ate lamb today, so what do you plan for your Easter dinner?

--
Forget the health food. I need all the preservatives I can get.

sf wrote:
> On Tue, 30 Mar 2010 12:53:07 +1000, > wrote:
>
>> Well, I used a leg of Hogget for mine. It sure came out tender... as
>> mentioned, I did mine differently, but was cooked for 7 hours.
>
> You ate lamb today, so what do you plan for your Easter dinner?

I was thinking perhaps one of the hind legs from this tasty young lady:
http://i39.tinypic.com/v3d36p.jpg

I guess Venison isn't traditional Easter fare... but then I'm not
religious anyway

Don't worry - I've since boned and bagged up the rest of her since that
pic was taken.

Not much wastage... just the skin and the head and hooves buried in the
garden. The chooks and ducks got the gizzards, I kept the rib cage and
misc bones for stock, I've even kept the fat (probably 2KG worth) to
render down later. I even contemplated keeping the tongue, but they are
somewhat time consuming to cook and prepare - and I have enough things
like that on the go already.


--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw

"Jeßus" > wrote in message
...
> Jeßus wrote:
>> graham wrote:
>>> Michel Boucher mentioned this yesterday so I thought I'd post this
>>> recipe
>>> from Orlando Murrin in the BBC Good Food magazine and also his book "A
>>> Table
>>> In The Tarn".
>>>
>>> I cooked it for friends a couple of weeks ago and it is so easy and
>>> sooooo
>>> delicious. There are other versions, of course, but this one is good.
>>> One
>>> could add some celery to the veg mix.
>>>
>>>
>>>
>>> Graham
>>>
>>>
>>>
>>> 1 large leg of lamb , about 3kg/6lb 8oz
>>>
>>> 4 onions , sliced
>>>
>>> 8 garlic cloves , peeled, but left whole
>>>
>>> 4 carrots , leave whole if small or quarter lengthways
>>>
>>> 300ml white wine
>>>
>>> 300ml stock , use what you have
>>>
>>> 2 tbsp Armagnac or Madeira, optional, to finish
>>>
>>> thyme sprigs, to finish
>>>
>>> You need a tightly lidded braising pan in which the lamb is a close fit.
>>>
>>> Heat oven to 120C/fan 100C. Put your lidded casserole on the hob and
>>> brown
>>> the seasoned leg of lamb on all sides - do this very thoroughly until
>>> it is
>>> a good dark brown as it will not brown during the cooking. (If you
>>> don't do
>>> it now, it will end up beige.) If the lamb sticks, add a drizzle of
>>> oil -
>>> legs of lamb differ. Allow 10 mins on a high heat and put on the
>>> cooker fan
>>> to remove the smoke. Pour away most of the fat that has collected in the
>>> bottom of the pan. Lift out the lamb and set aside.
>>>
>>> Add the vegetables and brown for about 5 minutes then add the garlic,
>>> lamb,
>>> wine and stock. Season and bring to the boil, cover the meat with a
>>> piece of
>>> parchment, cut to fit the pot to prevent the meat from drying out,
>>> then clap
>>> on the lid and put in the oven. Bake for 7 hrs, turning twice. After 5
>>> hrs
>>> the meat will be cooked and offer no resistance to the knife.
>>>
>>> There is no need to rest the meat when cooked in this way, but to
>>> finish the
>>> sauce, transfer the meat and vegetables to a serving dish. Strain the
>>> sauce
>>> into a jug and pour or blot away the fat with kitchen paper. Pour the
>>> sauce
>>> into a pan then boil the liquid hard to reduce by a quarter, by which
>>> time
>>> it will be rich and flavoursome. Adjust seasoning, add the Armagnac if
>>> you
>>> wish, and serve alongside the lamb, which should be served with a
>>> spoon, a
>>> la cuillère as the French call it.
>>
>> That sounds pretty good Graham. I just pulled a leg of Hogget from the
>> freezer, I'm going to give this one a shot tomorrow night (with some
>> ingredient modification), cheers.
>
> Well, I used a leg of Hogget for mine. It sure came out tender... as
> mentioned, I did mine differently, but was cooked for 7 hours.
>
I envy you! My first thought after using a very expensive and small leg of
lamb was that the recipe was better suited to hogget. I'm on the lookout
for that but it will be difficult as Alberta doesn't produce much lamb in
the first place.
Graham

On Tue, 30 Mar 2010 14:11:18 +1000, Jeßus > wrote:

> I guess Venison isn't traditional Easter fare... but then I'm not
> religious anyway

Oh, ok.

--
Forget the health food. I need all the preservatives I can get.