The Quick & Tender Jamie Oliver 5 Hour Lamb With White Wine Recipe

Jamie Oliver’s 5-hour lamb with white wine transforms an ordinary cut into a mouthwatering masterpiece that melts in your mouth.

Slow cooking allows tough muscle fibers to break down, creating unbelievably soft meat that falls apart with minimal effort.

Mediterranean herbs and techniques elevate this dish beyond standard roasting methods.

Wine adds deep, complex flavors that permeate every fiber of the meat during its lengthy preparation.

The cooking process requires patience but rewards you with an incredibly rich and succulent result.

Each bite promises a luxurious dining experience that feels both rustic and refined.

Your dinner guests will be impressed by the depth of flavor and tender texture: get ready to become a culinary hero.

Why Jamie Oliver’s 5 Hour Lamb With White Wine Is a Showstopper

• Slow-Roast Magic: This incredible lamb recipe transforms an ordinary cut into a melt-in-your-mouth masterpiece through a patient 5-hour cooking process that breaks down tough muscle fibers and infuses deep, rich flavors.
• Flavor-Packed Stuffing Adventure: The combination of sausage meat, sage, fennel, and onions creates a complex, savory filling that elevates the lamb from simple roast to a gourmet experience with layers of delicious Mediterranean-inspired ingredients.
• Hands-Off Cooking Brilliance: Despite its impressive final result, the recipe requires minimal active cooking time, making it perfect for home cooks who want a show-stopping meal without constant monitoring or complicated techniques.
• Low-Effort, High-Reward Technique: The long, slow roasting method guarantees tender, juicy meat that falls apart effortlessly, turning an affordable cut of lamb into a restaurant-quality dish that will impress family and friends with minimal kitchen skills required.

What You Need for 5 Hour Lamb

• Lamb: Prime cut for slow roasting, best when at room temperature, rich in flavor and tenderness.
• Lamb Bones: Adds depth to the roasting pan, enhances overall meat flavor and richness.
• Sausage Meat: Provides extra seasoning and moisture to the stuffing, creates complex taste profile.

• Fennel: Fresh and crunchy vegetable, adds sweet and subtle anise flavor to stuffing.
• Onions: Provides sweet and savory base for stuffing, caramelizes beautifully.
• Sage Leaves: Classic herb with earthy flavor, perfect match for lamb and sausage.
• Garlic Bulb: Whole bulb roasted with lamb, imparts deep, mellow garlic essence.

• Olive Oil: Used for sautéing stuffing ingredients, adds richness and prevents sticking.
• White Wine: Deglazes pan, adds acidity and depth to stuffing flavor.
• Bread Chunks: Absorbs flavors, helps bind stuffing ingredients together.
• Flour: Thickens gravy, creates smooth and glossy consistency.
• Jam: Adds sweet undertone to gravy, balances savory elements.
• Water: Helps create gravy consistency, dilutes and blends flavors.

Simple Instructions for Jamie’s Slow Roast Lamb

Step 1: Create Flavorful Stuffing

• Torn sage leaves
• Chopped fennel
• Chopped onions

Cook until vegetables soften and caramelize. Pour in white wine and let it reduce completely. Season mixture and fold in bread chunks. Allow stuffing to cool completely.

Step 2: Prepare Lamb for Roasting

Lay lamb flat on a clean surface. Spread cooled stuffing evenly across the meat. Carefully roll the lamb, creating a tight cylinder. Secure with kitchen twine at 1-inch intervals. Place lamb in roasting pan with lamb bones and whole garlic bulb. Refrigerate overnight to enhance flavors.

Step 3: Slow Roast to Perfection

Preheat oven to 475°F. Put lamb in oven, immediately reducing temperature to 300°F. Roast for 4 hours, basting with pan juices every hour. Remove from oven and let rest, covered, for 1 hour to ensure maximum tenderness.

Step 4: Create Rich Gravy

Skim excess fat from roasting pan. Place pan on stovetop over medium heat. Whisk in flour and fruit jam. Gradually add water, stirring constantly. Simmer until gravy reaches desired thickness. Strain to remove any solids and season to taste.

Step 5: Serve and Enjoy

Remove kitchen twine from lamb. Drizzle resting juices into prepared gravy. Slice lamb and serve with vibrant green sauce. Pair with roasted vegetables or creamy mashed potatoes for a complete meal.

Tips for Succulent Lamb With White Wine

• Slice Smartly: Follow natural muscle lines with a sharp knife to get clean, even cuts of lamb.
• Butcher Buddy: Request deboning and bone breakdown to simplify your cooking preparation.
• Rest and Relax: Let the lamb sit for 15-20 minutes after cooking to redistribute juices and ensure tender meat.
• Temperature Trick: Use a meat thermometer to check internal temperature for perfect doneness without cutting into the meat.
• Leftover Love: Store remaining lamb in airtight containers with a splash of cooking liquid to maintain moisture and flavor for up to 3 days.

Preserving Jamie Oliver’s 5 Hour Lamb

Freezer Magic: Wrap lamb pieces in freezer-safe bags, removing all air to prevent freezer burn. Label bags with date and contents for easy tracking. Perfect for meals up to 3 months later.

Moisture Master: Store sliced or shredded lamb in shallow containers with tight-sealing lids. Add a small splash of cooking liquid to maintain tenderness. Refrigerate immediately after cooling completely.

Quick Preservation: Vacuum seal lamb portions for maximum freshness. This method prevents oxidation and locks in flavor, keeping meat succulent and ready for quick weeknight meals. Vacuum-sealed meat stays pristine for longer periods compared to regular storage techniques.

Ways to Vary This White Wine Lamb Dish

• Mediterranean Herb Infusion: Replace sage with a blend of rosemary, thyme, and oregano for a vibrant Mediterranean flavor profile. Incorporate chopped sun-dried tomatoes into the stuffing for added depth and complexity.
• Spicy Moroccan-Style Lamb: Mix harissa paste and ground cumin into the sausage stuffing. Add chopped preserved lemons and mint to create a bold, North African-inspired variation. Garnish with toasted almonds before serving.
• Red Wine and Mushroom Enrichment: Swap white wine with a rich red wine like Cabernet Sauvignon. Fold wild mushrooms like porcini or chanterelles into the stuffing for an earthy, luxurious touch. Include a splash of truffle oil for extra decadence.
• Rustic Provençal Adaptation: Use lavender-infused sausage with fennel pollen. Add roasted garlic cloves and caramelized shallots to the stuffing. Finish with a sprinkle of herbes de Provence for a French countryside essence.

Reflections on Jamie Oliver’s 5 Hour Lamb

Succulent lamb roasts become legendary culinary experiences when passion meets patience.

Jamie Oliver’s masterpiece transforms humble ingredients into remarkable memories.

Slow-roasted techniques marry complex flavors with rustic elegance.

Mediterranean influences shine through each carefully crafted layer of this remarkable dish.

Sophisticated yet approachable, this lamb recipe whispers comfort and celebration simultaneously.

When eager palates discover this extraordinary creation, you’ll want to share, like, and celebrate culinary magic with friends and family.

Jamie Oliver 5 Hour Lamb With White Wine Recipe

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4.6 from 18 reviews

• Total Time: 5 hours 40 minutes
• Yield: 8 1x

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Description

Mediterranean lamb promises pure comfort with rich, slow-roasted perfection. Tender meat melts effortlessly alongside aromatic herbs, inviting diners to savor each succulent, wine-infused bite.

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Ingredients

Scale 1x2x3x

Meat:

• 6.5 pounds (2.95 kilograms) lamb shoulder, bone-in
• 5 Merguez sausages (8 ounces / 226 grams)

Vegetables and Herbs:

• 2 small fennel bulbs
• 2 red onions
• 1 garlic bulb
• 1 bunch of sage (0.75 ounces / 21 grams)

Liquids and Other Ingredients:

• 1 cup white wine
• 8 ounces (226 grams) sourdough bread
• 2 tablespoons all-purpose flour
• 1 tablespoon blackberry or black currant jam

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Instructions

1. Craft the aromatic stuffing by heating 2 tablespoons (30 milliliters) of olive oil in a spacious roasting pan over medium-high temperature. Crumble the sausage meat into the pan, breaking it into small fragments. Incorporate torn sage leaves, finely chopped fennel, and diced onions. Sauté the mixture until vegetables become soft and develop a rich caramelized exterior.
2. Deglaze the pan with wine, allowing the liquid to completely evaporate and concentrate the flavors. Season the mixture with salt and pepper, then fold in rustic bread chunks. Allow the stuffing to cool completely to room temperature.
3. Unfurl the lamb on a clean work surface, spreading the cooled stuffing evenly across its surface. Carefully roll the meat into a compact cylinder, securing it tightly with kitchen twine at regular intervals to maintain its shape.
4. Position the rolled lamb in a roasting pan, nestling it alongside lamb bones and a whole garlic bulb. Refrigerate the preparation overnight to allow flavors to meld and intensify.
5. Preheat the oven to 475°F (246°C), then immediately reduce the temperature to 300°F (149°C) when placing the lamb inside. Roast the meat for approximately 4 hours, basting with pan juices every hour to ensure moisture and flavor development.
6. After roasting, remove the lamb from the oven and let it rest, tented with aluminum foil, for one hour to redistribute internal juices and ensure tenderness.
7. Prepare the gravy by skimming excess fat from the roasting pan. Heat the pan on the stovetop, whisking in flour and a touch of jam. Gradually add water, simmering until the sauce reaches a desired consistency. Strain the gravy and season to taste.
8. Before serving, carefully remove the kitchen twine from the lamb. Drizzle any accumulated resting juices into the gravy for additional depth. Slice the roast and accompany with a vibrant green sauce.

Notes

• Butchers can simplify your prep by removing lamb bones and breaking them down for stock or additional flavor enhancement.
• Leg cuts provide more straightforward carving opportunities compared to shoulder meat, with natural muscle seams guiding precise knife techniques.

• Prep Time: 40 minutes
• Cook Time: 5 hours
• Category: Dinner
• Method: Roasting
• Cuisine: UK

Nutrition

• Serving Size: 8
• Calories: 450 kcal
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 9 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 100 mg