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Sardinian Leg of Lamb   HT   MC   Italian   105mins

Serves 4      Hot   Lamb  Vegetables  Herbs  Main Course  Gluten Wheat Dairy free  Eggless  Italy  Europe  Mediterranean



1kg/2lb Leg of Lamb

Salt and Pepper

3 Garlic Cloves

Fresh Rosemary

3 tbsp Olive Oil

1 Onion, finely chopped

2 x 400g/14oz tins Tomatoes




1. Rub the meat all over with salt and pepper. Cut the garlic cloves into thin slivers and divide the rosemary into sprigs.


2. Insert a sharp pointed knife into the lamb and insert a piece of garlic and a sprig of rosemary into the cut. Repeat all over the meat.


3. Heat the oil in a flameproof casserole and fry the lamb, turning frequently, until lightly browned.


4. Add the onion and fry for a minute, then press the tomatoes and their liquid through a coarse sieve into a pan.


5. Add the sugar, bring to the boil and season to taste. Cover the pan tightly and simmer very gently for about 2 hours or until the lamb is tender, turning 2 or 3 times. Add extra water if necessary.


6. Transfer the lamb to a hot serving dish. Skim any surface fat from the liquid and boil rapidly, uncovered, until reduced to a rough textured sauce. Season and serve with the meat.




More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More Italian Recipes


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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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