Leg of Lamb Country Style

Print recipe

Serves 6


6-9 lb of Alberta Lamb

12 garlic cloves

halved 3 onions

coarsely chopped 3 carrots sliced

2 Tbsp. oil

salt & pepper

bay leaf

1 cup white wine


  1. Make 24 small, deep cuts in the leg of lamb and push in the garlic halves.
  2. Put the oil, onions, and carrots into a large casserole with the salt & pepper and bay leaf. Place over a medium heat and when the oil is very hot, add the lamb and brown on all sides.
  3. Pour in the wine and enough water to cover the meat. Bring to a boil, cover and place in an oven preheated to 325F.
  4. Cook for 3 hours or until tender. Transfer the lamb to a serving platter, degrease the liquid, and then reduce over a high heat to sauce-consistency.

Recipe Courtesy of Margaret Everett, Grande Cache, Alberta

Leg Stew/Casseroles Oven/Slow-Cooker

Alberta Lamb
Agriculture Centre
97 East Lake Ramp NE
Airdrie, AB, T4A 0C3

(403) 948-1522