Recipe - Beer braised lamb leg

Beer braised lamb leg by Foodland Recipe Kitchen

Preparation Time: 10 mins
Cooking Time: 4 1/2 hours


  • 1 boned lamb leg (approx 2 kg)
  • 2 medium brown onions cut into wedges
  • 4-6 cloves garlic, peeled
  • 6 sprigs of rosemary plus extra for serving
  • salt and cracked black pepper to taste
  • 1 x 330ml bottle beer
  • ½ cup soy sauce
  • 2 lemons, sliced plus 1 extra lemon sliced for serving


  • Large oven size roasting pan


  1. Preheat oven to 140°C.
  2. Line a large size oven proof roasting pan with baking paper.
  3. Add onions, garlic and rosemary to the pan. Sit the lamb on top of the onion/garlic, season with salt and pepper. Add beer, soy sauce and lemon slices.
  4. Cover the lamb with baking paper and then foil, seal tightly.
  5. Braise lamb in a low oven for 4 hours.
  6. After 4 hours the meat should be tender and pulling apart.
  7. Remove the foil cover, increase the oven temperature to 160°C and allow the lamb to brown for a further 30 minutes.
  8. Gently lift the lamb, onions and lemon onto a serving platter.
  9. Squeeze some lemon juice over the lamb and garnish with extra lemon slices.
  10. Sauce can be strained with fat removed and served in a jug beside the lamb.


1. Wash and dry radishes, cut in half.
2. Place in a baking tray, season with salt and drizzle with olive oil.
3. Bake in a moderate oven for 10 minutes.