Braised Lamb

Braised lamb is ideal for a Sunday roast dinner. A super-simple and delicious meaty lean leg of lamb slowly cooked with new potatoes, shallots and butternut squash with a rich gravy. Serve with boiled green beans and broccoli.

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1 whole leg of lamb
Sage leaves
Thyme leaves
2 tbsp olive oil
1 garlic clove, halved
2 shallots, sliced into thick rounds
½ butternut squash, peeled and diced into fairly large pieces
500g new potatoes
300ml lamb stock


  1. Preheat the oven to 200 C (Fan).
  2. Put the lamb into a large roasting tin and season.
  3. Tuck the herbs and garlic underneath the lamb. Pour over the oil.
  4. Roast for 1 hour. Add the potatoes. Shallots and squash. Coat in the oil. Add the stock.
  5. Put back into the oven for 40 minutes until the vegetables are cooked and golden.

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