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Slow Roasted Lamb, White Wine and Rosemary PIes


  • 2.5 kg leg of lamb
  • 16 cloves garlic, peeled
  • 1 carrot
  • 2 sticks celery
  • 1 leek
  • 1 brown onion, peeled and roughly shopped into small pieces
  • Bunch rosemary
  • 750 ml dry white wine
  • Olive oil
  • 500 ml free-range chicken stock
  • 2 tablespoons Worcestershire sauce
  • Zest half lemon and squeeze lemon juice
  • 1 tablespoon good quality balsamic vinegar
  • 1/2 teaspoon ground mace
  • 2 teaspoons cornflour mixed with a tablespoon cold water
  • Egg wash
  • Sesame seeds to garnish (optional)
  • Pre-rolled shortcrust pastry
  • Pre-rolled puff-pastry


  1. Peel and top/tail the carrot then cut into 1cm rounds ~ if the slices are large half them so they all cook evenly.
  2. Slice leek and celery into .5cm slices and separate all the leek rings, add to the bottom of a large baking tray along with the carrot, onion, 8 whole garlic cloves and a few sprigs of rosemary, torn into small pieces/cumps. Add 500 ml (2 cups) white wine and 250 ml 1 cup water. Place a metal meat rack on top of the veggies and set aside.
  3. Place lamb on a clean surface and using a small sharp knife, pierce 16 small deep slits into the meat, into which you add the remaining garlic cloves and a good few small sprigs of rosemary. Place lamb onto the meat rack in the tin and season with sea salt and lots of freshly ground black pepper. Finally drizzle meat with some olive oil. Place in the Roasting oven to cook for 20 minutes before moving to the Simmering Oven and Roast for 6 hours.
    After 4.5 hours, remove the roasting dish from the oven and remove all the veggies using a slotted spoon, place in a bowl and set aside. Return the lamb to the oven.
  4. At the 6 hour mark, when the meat is ready, remove it from the roasting tin and allow to rest for 20 minutes before shredding with 2 forks. The meat will be very crumble and moist, super stringy and literally should fall away from the leg bone. Transfer all meat to a mixing bowl and discard the bone and any excess fatty bits.
  5. Place the roasting tin along with all its juices on a trivet on the stove top and set it over medium heat.
  6. Add the remaining white wine, chicken stock, Worcestershire sauce, lemon zest and juice, balsamic vinegar and ground mace. Stir and simmer over the Simmering Plate for 15-20 minutes to infuse flavours, stirring often to incorporate any bits left on the bottom of the pan during roasting. Add the cornflour paste, stir and simmer for a further 5 minutes until slightly thickened.
  7. Add the meat and veggies to the sauce and stir to coat well. Season to taste with salt and freshly ground black pepper.
  8. Grease either your family-sized pie dish, individual tins or cupcake trays with butter, line with the shortcrust pastry then freeze for 30 minutes.
  9. Remove from freezer, add the filling and top with puff pastry sealing the edges well. Brush with egg wash, sprinkle with sesame seeds (optional) and bake in the Baking oven until pastry is golden brown on top and cooked through on the bottom.
  10. Serve with gourmet tomato sauce/ketchup or tomato relish.

    The pie/s will keep in an air-tight tupperware container for 2-3 days. If you want to freeze them you can do so, before cooking.

Recipe and images by

Earlier Event: 31 May
Kiflice Sa Lukom
Later Event: 2 June
Maple and Pecan Corn Bread