Fall-apart overnight lamb slow-cooked in wine and garlic, topped with rich sherry gravy. So easy!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a high smoke point.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol.

leg of lamb

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder is more affordable and still flavorful.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories.

Generously salt the lamb on all sides and let it sit at room temperature for 30–60 minutes before cooking.

Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat.

Sear the lamb on all sides until golden brown, about 3–4 minutes per side.

Transfer the lamb to a large roasting pan (approximately 16 x 12 inches/40 x 30 cm with a depth of at least 3–4 inches).

Add garlic, onions, bay leaves, thyme, and peppercorns to the roasting pan as a flavor base.

Pour in the white wine, sherry, stock, and soy sauce.

Cover the roasting pan tightly with foil.

Roast at 250°F (120°C) for 7 to 8 hours or until the meat is fall-apart tender.

Remove the lamb from the pan and set it aside to rest.

Pour the cooking liquid through a sieve into a saucepan, discarding the solids. Skim off any excess fat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens