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Slow-cooked lamb leg navarin

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This slow cooked lamb navarin recipe makes for a hearty meal. Loaded with veggies and herbs, this dish is definitely one to try.

  • Serves4
  • Cook time3 hour 15 minutes
  • Prep time10 minutes


  • 1 tbsp olive oil
  • 2.6kg Coles Australian Lamb Whole Leg Roast
  • 6 brown onion shallots, peeled
  • 2 cups (500ml) white wine
  • 2 cups (500ml) chicken stock
  • 2 tbsp tomato paste
  • 4 garlic cloves
  • 500g baby potatoes, scrubbed
  • 6 sprigs fresh thyme
  • 4 sprigs rosemary
  • 1 bunch baby carrots, trimmed
  • 1½ cups (240g) frozen peas

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 160°C. Heat oil in a large frying pan over medium-high heat. Season lamb with salt and pepper and cook lamb for 5-7 mins or until browned all over. Transfer to a large roasting pan.
  2. Step 2

    Add brown onion shallots to the same pan and cook over medium heat. Cook, turning for 3-5 mins or until golden. Add wine, stock and tomato paste and stir to combine. Bring to the boil. Season with salt and pepper. Pour over lamb. Add garlic and potatoes. Top lamb with rosemary and thyme sprigs. Cover pan tightly with foil. Roast for 3 hours, adding carrots for the last hour. Remove from the oven and stir in peas.
  3. Step 3

    Slice lamb and serve with the sauce and vegetables.