Leg of lamb 5 hours

Leg of lamb 5 hours

A classic of French cuisine that you don’t need to be afraid of: Agneau de 5 heures

The leg of lamb, slowly cooked in the hermetically sealed casserole, practically makes itself. The result is buttery meat that melts in your mouth.

What is needed :

  • A casserole
  • Some roasted vegetables
  • herbs (rosemary, thyme)
  • garlic
  • red wine


  • Sear the slightly salted leg of lamb on its own to preserve the roasted aromas
  • Place on top of the chopped roasted vegetables and pour in the red wine until it covers the roasted vegetables
  • Knead a roll of flour and water and press it all around the edge of the pot
  • Put the lid on and press lightly, it should now close tightly
  • Heat the oven to 120°C and put the casserole in it
  • Leave in the oven for 5 hours
  • Remove the leg of lamb, wrap in foil and keep warm
  • Pour the resulting brew through a fine sieve and reduce until the desired taste density is reached, add salt if necessary, bind if necessary