Leg of lamb

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4 turnips, Parsnips can be used as an alternative.
4 carrots
1 celeriac, small (about 500 g)
15 potatoes, small
2 onions
3 cloves of garlic
Wash and peel the turnips, carrots and celeriac. Cut the celeriac into eighths, the carrots into thirds and the turnips into quarters. Peel and crush the cloves of garlic. Peel and quarter the onions. Wash the potatoes and mix together with the prepared vegetables.
1 bouquet garni, parsley, thyme, bay leaves, rosemary
1 leg of lamb, hind leg, boned and butterflied
4 cloves, whole
Put half the vegetables into the bottom of the casserole dish, place the bouquet garni in the centre and lay the leg of lamb on top. Scatter the rest of the vegetables around the leg of lamb and add the cloves. Season with salt and pepper.
1 stock cube, chicken stock
1 l Water
3 tbsp honey
Bring the water to the boil, then add the stock cube and honey. Pour the stock cube and honey mixture over the leg of lamb. Top up with water (about 3–4 l) so that the leg of lamb and vegetables are completely covered.
Put the casserole dish on the wire shelf in the cold cooking space at level 1. Cook.
Hot air humid 160°C for 3 Hrs


The vegetables can be varied according to what is in season.

  • Oval 9-l casserole dish, e.g. from Le Creuset
  • Wire shelf
Quantity Ingredient
4 carrots
2 onions
3 cloves of garlic
1 celeriac
1 bouquet garni
3 tbsp honey
1 stock cube
1 leg of lamb
15 potatoes
1 l Water
4 turnips
4 cloves

Customer reviews (1)

  • Michelle A.

    Customer review in French


    13 April 2020

    Recette testée pour Pâques. Très bon résultat en remplaçant les navets et le céleri rave par des dés de potimarron surgelés et par un bouillon de légumes, les enfants ont apprécié.

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