Courtesy of Eric D. Aber, Chef/Owner, Home Grown CafÃ©, Newark, DE
- 112 ounces†(purchased weight) Lamb leg, boneless tied
- 8 ounces oil
- 32 ounces carrot
- 32 ounces garlic cloves
- 64 ounces onion
- 32 ounces celery
- 16 ounces red wine
- 32 ounces water
- 2 ounces salt
- 0.5 ounces pepper
- 2 ounces mint, fresh
- 2 ounces oregano, fresh
Sear the lamb leg on all sides in a roasting pan with the oil. Add the carrots, garlic, onion and celery. Roast uncovered in an oven at 375°F for about 15 minutes.
Add the red wine, water, salt, pepper, mint and oregano. Cover tightly with foil and continue cooking in a 325°F oven until very tender and the meat can easily be shredded, about 3 to 4 hours.
Remove all visible fat and pull apart the leg meat into small bite-sized pieces. Strain and save the juice for reheating.
- Lamb leg is normally available in 5-10 pound joints. This recipe assumes a 7-pound boneless leg.
- Yields 90 ounces assuming a 20% loss during cooking and after fat and meat has been separated. Not all of this lamb will be used in the final preparation.