Thirty-four braised lamb

A sensational Sunday meal awaits you with our delicious Four & Thirty Braised Lamb recipe. This delicious dish is perfect for special occasions like Easter celebrations. Our recipe combines tender lamb that has been expertly braised to perfection, resulting in a rich and juicy flavor. With a harmonious blend of aromatic herbs and spices, every bite takes you to culinary heaven. Serve this delicious dish with your favorite side dishes and your family and friends will be begging for seconds. Brighten up your Easter with this delicious and impressive lamb dish.


  • 1 large British leg of lamb, about 3½kg
  • 2-3 tbsp olive oil
  • 1 large leek
  • 1 bay leaf
  • a few sprigs of fresh thyme
  • 2 inner stalks of celery
  • 25g butter
  • 1 large Spanish onion, cut into small cubes
  • 1 large carrot, cut into small cubes
  • 3 large cloves of garlic
  • 500 ml dry white wine
  • 500 ml lamb broth or broth with 2 teaspoons Marigold Swiss vegetable stock powder


About the name
The “four” refers to the number of hours required
the leg of lamb to cook and the “thirty” with it
approximate number of garlic cloves going through it
with a sweet, strong taste.What you should ask your butcher
Ask him to cut off the lower leg end of the leg.
so it will fit in your baking dish (the leg will weigh).
(approx. 3.25kg/7lb when removed). You
You can ask the butcher to remove the skin and fat
Well yes, but it’s not difficult to do it yourself. It is important
to remove the fat because it tastes pretty terrible
unless it’s frayed and it spoils the sauce.Come forward
Remove skin and fat up to 12 hours beforehand and use cling film
Place the leg loosely and store in the refrigerator. Peel the garlic
Make 24 hours in advance and store in a sealed plastic bag in the refrigerator
Bag. The vegetables can be prepared up to 8 hours in advance
and even sweating. Store in the refrigerator, but if necessary
After cooking, bring the vegetables to room temperature
before adding it to the casserole.

Preparation steps

  1. Using a sharp knife, trim the skin and as much fat as possible from the lamb.
  2. Brush lightly with olive oil and season.
  3. Heat 1 tablespoon oil in a very large skillet over medium-high heat.
  4. Brown the lamb thoroughly on all sides and turn with large tongs.
  5. Place the lamb in a large but well-fitting casserole dish.
  6. Cut the first two leek layers lengthwise, remove the leaves and wash.
  7. Place bay leaf, thyme and celery in one leaf and wrap with the other.
  8. Tie the leek “fag” with kitchen twine and set aside.
  9. Wash the remaining leek and chop finely.
  10. Place the reserved skillet over low-medium heat and melt the butter.
  11. Add the onion, carrot and sliced ​​leek and cook gently, stirring frequently, for 10-15 minutes.
  12. Add the cooked vegetables to the casserole, first allowing the fat to drain off.
  13. Preheat the oven to 150°C/gas 2/fan 130°C.
  14. Break the garlic into cloves and place in a heatproof bowl.
  15. Cover the garlic with boiling water and let stand for 1 minute. Then drain it, hold it under cold water and peel it.
  16. Remove any fat from the skillet and heat the pan to very high heat.
  17. Pour in the wine, scrape up any residue on the bottom, and let the wine boil vigorously for 5 minutes.
  18. Pour the wine and broth into the casserole.
  19. Add the garlic cloves and leeks, making sure they are submerged.
  20. Cover the casserole and place it in the oven.
  21. Braise for 4 hours, reducing the temperature to 140°C/gas 1/fan oven 120°C for the last 2 hours and turning the lamb every hour.
  22. Remove the lamb, place it on a warmed dish, cover loosely with foil, and keep warm for up to 30 minutes.
  23. Strain 1 liter of cooking juice into a saucepan and bring to a boil over very high heat.
  24. Let it bubble vigorously for 8-10 minutes until the liquid has reduced by half.
  25. Meanwhile, place the leftover vegetables (but not the fag) in a food processor and puree them into a smooth puree.
  26. To make the sauce, stir the vegetable puree into the reduced liquid.
  27. Check the seasoning of the sauce and let it simmer gently until serving.

Nutritional Information

412 20g 9g 6g 0g 2g 43g 0.3g

Equipment and tools

For this recipe you will need the following equipment and tools:

  • casserole dish
  • Knife
  • cutting board
  • frying pan
  • Tongs
  • measuring cup

Allergen information

This recipe contains the following allergens:

  • butter
  • Vegetable stock powder
  • Wine

Please note that this recipe may also contain other allergens not listed. It is important to check the specific ingredients and labels of any prepackaged products used.

Storage and leftovers

If there are any leftovers from the braised lamb, you can store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the lamb in a covered baking dish in the oven or in a sauté pan over low heat until warmed through.

This dish can also be frozen for longer-term storage. Place the cooled braised lamb in a freezer-safe container or bag and it will last for up to 3 months. Thaw in the refrigerator overnight before reheating.

When storing or reheating leftovers, be sure to cook the lamb thoroughly until it reaches an internal temperature of 165°F (74°C) to ensure it is safe to eat.

Health Benefits of Four & Thirty Braised Lamb

The Four & Thirty Braised Lamb recipe not only promises a delicious and flavorful dish but also comes with several health benefits. This dish combines the goodness of British lamb, garlic cloves and various vegetables to create a healthy and nutritious meal. Let’s take a closer look at some of the health benefits offered by the ingredients in this recipe:

1. British Lamb

British lamb is a great source of high quality protein, which is essential for building and repairing tissue in the body. It also contains important vitamins and minerals, including vitamin B12, zinc and iron. These nutrients support immune function, help produce red blood cells, and contribute to overall energy levels.

2. Garlic

The recipe calls for a generous amount of garlic, using about thirty cloves to braise the lamb. Garlic is known for its numerous health benefits. It contains compounds such as allicin and sulfur, which have antimicrobial, antiviral and anti-inflammatory properties. Garlic is also thought to have potential benefits for the cardiovascular system by helping to lower blood pressure and cholesterol levels.

3. Vegetables (leeks, celery, onions, carrots)

The addition of vegetables such as leeks, celery, onions and carrots further increases the nutritional value of the dish. This vegetable provides fiber, vitamins and minerals that are essential for maintaining good health. They also add natural sweetness and flavors to the braised lamb.

4. Olive oil

Using olive oil in this recipe provides healthy fats, especially monounsaturated fats, which are known to have heart-healthy benefits. Olive oil is also rich in antioxidants such as vitamin E, which help protect cells from damage caused by free radicals.

In conclusion, Four & Thirty Braised Lamb not only satisfies the palate but also offers a number of health benefits. With protein-rich lamb, immune-boosting garlic, nutrient-dense vegetables, and heart-healthy olive oil, this dish offers a well-rounded meal that’s both delicious and nutritious.

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