Slow Cooked Lamb

No introduction needed to this beautiful lamb leg butterfly, cooked slowly on a bed of fennel, leek and red chili peppers. It is not a traditional roast. Lamb is cooked on very low heat on the cooktop in covered casserole pot, cast iron Dutch oven gives the best results.



  • lamb leg butterfly (0.5-0.7 kg), for the bigger piece of meat increase cooking time by another half an hour
  • leek, fennel and red chili peppers as vegetable bed
  • pinch of dry thyme
  • 3-4 cloves
  • garlic and chili peppers paste to marinade the meat
  • salt and black pepper for seasoning


  • wash and dry the meat
  • cover leg butterfly with garlic and chili peppers paste, sprinkle with thyme, add cloves
  • season with salt and black pepper
  • marinate for 1 hour


  • spread sliced vegetables evenly on the bottom of cast iron Dutch oven, season vegetables, add water just to cover them
  • put the lamb on top of vegetables
  • place the pot on the cook top on very low heat and cook for 2 hours. Check occasionally for water, and if necessary add some water, just to cover the bottom of the pot


Serve the meat with favourite side dishes in your family. We usually serve our lamb with  brown rice with vegetables and fermented carrots as the side salad.


This is a very easy dish to prepare. You only have to put the pot with all ingredients on the cooktop, and can forget about it for 2 hours. Lamb butterfly I cooked was so moist and soft, that it practically melted in the mouth. With juicy fermented carrots no gravy was necessary for the dish.

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