Simple Braised Leg of Lamb
Serves: Serves 6
  • 2 tablespoons lard (or other healthy cooking fat)
  • 1.75kg (3.85lb) bone-in leg of lamb
  • 12-15 cloves garlic, peeled
  • Few sprigs fresh sage
  • Few sprigs fresh thyme
  • About 1 teaspoon Himalayan salt
  • About 1 teaspoon freshly ground black pepper
  • 1 large onion, sliced
  • 2-3 celery ribs, chopped
  • 3-4 fresh bay leaves
  • 2 cups bone broth
  1. Preheat the oven to 325°F
  2. Pat your leg of lamb real dry and make several deep incisions throughout the roast with a paring knife. Randomly insert garlic cloves, sprigs of fresh thyme and fresh sage into those incisions. You can insert a combination of more than one aromatic in each of these incisions, for an even more flavorful roast. Furthermore, if time permits, you could even wrap your lamb in plastic wrap and place it in the fridge to let the meat infuse for a couple of hours, or better yet, overnight.
  3. Melt the lard in a large heavy skillet set over high heat. Sprinkle the leg of lamb generously with salt and pepper and place it in the hot pan; brown well on all sides.
  4. Meanwhile, place the onions, celery, bay leaves, 4 or 5 garlic cloves, a few sprigs of fresh thyme and fresh sage as well as the bone broth at the bottom of a 7 quart Dutch oven. When the roast is done browning, place it in the Dutch oven as well, cover and bake in the oven for 3½ to 4 hours or until the meat is tender and detaches easily from the bone when pulled with a fork.
  5. Serve, accompanied with the delicious braised vegetables and tasty sauce that formed at the bottom of the Dutch oven (don’t forget to remove the herbs).
Nutrition Information
Serving size: NF based on 1 of 6 servings
Recipe by The Healthy Foodie at