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Braised Leg of Lamb with Garlic

This recipe for Braised Leg of Lamb with Garlic has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

This recipe for roast leg of lamb is one of those reliable recipes you just know is going to taste great before you even put it in the oven. The roast lamb looks great when prepared and when cooked . . . delicious flavours and aromas! A lovely winter recipe that is also good cooked in the wood burner.

Ingredients for Braised Leg of Lamb with Garlic

Large leg of lamb
6 Large garlic cloves cut in half
4 Garlic bulbs
4 Sprigs fresh thyme
70cl bottle white Rioja
Knob of butter
Cracked black pepper

How to make Braised Leg of Lamb with Garlic

  • Place the leg of lamb in a roasting tin and rub all over with the halved garlic cloves.
  • Score the meat and stuff with the remainder of the cloves.
  • Season the meat with salt and pepper and place your whole rosemary sprigs across the top of the lamb.
  • Cut the garlic bulbs horizontally in to two halve and place around the lamb.
  • Roast lamb in a pre heated oven for 30 minutes, meanwhile boil the white Rioja.
  • Pour the wine around the lamb and continue to roast on a medium heat for a further 2 hours.
  • When the lamb is done remove from the roasting tin and place to one side ready to carve. Place the roasting tin on the hob and bring the juices to the boil, squeeze the roasted garlic from its skin and discard the rosemary.
  • Add butter, mix well and boil until slightly thickened. You now have a fantastic sauce to pour over your carved lamb.

A Special Spanish Lamb ~ "Cordero Segureno"

The Spanish word for lamb is "Cordero" the word or rather name "Segureno" relates to the specific breed of the lamb. These sheep, over time have adapted to the harsh conditions that rural Granada presents. Although this breed is present in other Andalucian regions such as Murcia, Almeria and Jaen the lamb we have used to make this recipe comes from the village of Orce (Granada)

The lamb has been recognised by its award of official quality and origin and is produced in only 144 municipalities, Orce being one. Annual production is around 460,000 lambs throughout all of the provinces and this lamb can be found in almost all family run butchers who will prepare the cuts in any way you wish. So the next time you are in Andalucia ask for cordero segureno, regarded as some of the best lamb in the world.


Segureno ~ Se-goo-ren-yo

Braised Leg of Lamb with Garlic

Orce Serrano Hams

Published with permission of Orce Serrano Hams