Slow roasted leg of lamb with braised fennel and onions

Slow roasted leg of lamb with braised fennel and onions

For the braised fennel and onions
  • 4 fennel bulbs, thinly sliced
  • 2 onions, thinly sliced
  • 100g/3½oz unsalted butter
  • 500ml/18fl oz vegetable stock


  1. To make the slow roasted lamb, preheat the oven to 150C/130C Fan/Gas 2. 
  2. Drizzle the lamb with the oil, season with salt and pepper and rub in well. 
  3. To make the braised fennel and onions, place the fennel and onions in a large roasting tin. Dot with the butter and pour over the stock. 
  4. Place the lamb directly on the middle shelf of the oven. Put the fennel and onion tray on the shelf below to catch the lamb juices as it cooks. Roast for 2–3 hours, until the meat is tender and the fennel and onions are soft. 
  5. Slice the lamb and serve with the braised fennel and onions.
By the Hairy Bikers - Saturday Kitchen (BBC)

About Us

Shaun and I (Alison) have both grown up with a passion for farming and keeping our own animals, with Shaun from a farming family and myself as a trained Veterinary Surgeon. We have a shared dream to raise our family in the countryside and to run our own farm in a way that maximizes the health of our animals and that of the wonderful ecosystem that we are now custodians of in our fields.