Corned Leg of Lamb

A corned leg of lamb is pickled in a salty brine before you buy it, so you may need to order ahead from your butcher.

Corned Leg of Lamb


  • 1 1⁄2 kg corned leg of lamb
  • 4 cup (1 litre) beef stock
  • 1⁄2 cup (175 g) honey
  • 6–8 black peppercorns
  • 2 bay leaves
  • 1⁄2 onion, studded with 3 cloves
  • 6–8 small carrots, peeled
  • 12 small new potatoes
  • mustard pickles or tomato relish, to serve


  1. Put the lamb in a large stockpot, then pour in the stock and 8 cups (2 litres) cold water. Place over medium heat and slowly bring to the boil. Use a large spoon to skim any froth off the surface, then reduce the heat to low – the liquid should be barely simmering. The liquid should cover the lamb by about 6 cm, so add a little more water if needed.
  2. Add the honey, peppercorns, bay leaves and onion. Keep the heat at simmering point and cook the lamb for 50 minutes. Add the carrots and potatoes and simmer for a further 30 minutes, or until the vegetables are just tender and the lamb is also tender when tested with a fork – the fork should easily penetrate the centre of the joint. Keep a close eye on the liquid as the lamb cooks. Check and adjust the heat to achieve a constant gentle simmering - if the lamb is cooked at boiling point the meat will be stringy and dry. Remove the vegetables and lamb to a serving plate and cover loosely with foil.
  3. Allow the lamb to rest for 15 minutes before serving. Carve the lamb and serve with the carrots, potatoes and some mustard or tomato relish.

Serves: 8
Preparation: 15 minutes
Cooking: 1.5 hours, and 15 minutes resting
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