7 hours lamb roast
For 8-10 people
Closed oven baking
1 large leg of lamb of about 2.5 kg
500 g carrots
10 long shallots
1 celery stalk
1 bouquet garni
2 tablespoons veal stock powder
20 g butter
2 tablespoon oil
Peel the carrots and cut them into cubes. Peel and chop the onions. Slice the celery stalk. Heat the butter and oil in a pan and brown the leg on all sides. Heat the rum in a small ladle, pour it over the leg of lamb and flame with rum immediately.
Lower the heat, add the onions, unpeeled shallots, carrots, celery and bouquet garni to the pot. Add the wine and the veal stock diluted in 15 cl of boiling water. Add salt and pepper and mix, then close the pan by filling the lid with a mixture of water and flour. Let simmer in the oven for 7 hours at 160°C.
Seven hours later, the meat is baked. The meat is so tender that it can be served with a spoon!