Pulled Leg of Lamb Wine

This pulled leg of lamb recipe creates a showstopper centerpiece that is melt-in-your-mouth tender. The decadent red wine sauce and sweet muscatel grapes turn every bite into a celebration. It is perfect for holidays or Sunday dinners when you want something truly memorable.

I remember making this for Easter and my quiet brother came back for thirds which never happens in our family. Now it is requested every time there is a reason to celebrate.

Ingredients

• Leg of lamb 2.5 to 3 kilograms: Choose a fresh cut with some marbling for extra tenderness
• Olive oil: Adds richness and helps brown the lamb Pick extra virgin for more flavor
• Muscatel dried grapes: They bring a little sweetness and extra depth Check for plump ones at specialty shops
• Red wine: Adds bold flavor Use a dry type like cabernet or merlot that you would be happy to drink yourself
• Chicken stock: Balances the wine and makes the sauce silky Go for low sodium if you like to control salt
• Red onion: Sweet and aromatic Look for firm ones with glossy skin
• Garlic: Aromatic base Use fresh cloves for the best taste
• Rosemary: Earthy perfume Fresh sprigs give the brightest aroma
• Water: Needed for perfect braising Makes sure the meat stays moist
• Salt and ground black pepper: Basic seasoning Freshly cracked pepper gives punchier flavor
• Salted butter: Swirled in at the end for a glossy finish and added richness

Step-by-Step Instructions

Prep and Season the Lamb:

Pat the lamb thoroughly dry with paper towel so you get a better sear. Generously season all over with salt and black pepper. This step helps the flavors really stick.

Brown the Lamb:

Heat olive oil in a large skillet or roasting pan over medium heat. Gently place the lamb in and brown it for several minutes on all sides. This caramelizes the outside for more flavor later on.

Set Up for Roasting:

Lay the browned lamb in a roasting tray with the fat side facing up. Scatter the onion wedges garlic cloves rosemary sprigs and muscatel grapes around the lamb. Pour one cup of wine and one cup of chicken stock into the pan. Cover tightly with foil. Slide the tray into a preheated oven at 160 C or 338 F.

Slow Roast and Add Water:

Let the lamb roast undisturbed for three hours. Carefully remove from the oven and pour in one and a half cups of water to keep things juicy. Cover again and return to the oven for another one and a half hours.

Finish Roasting Uncovered:

At the four and a half hour mark take off the foil and baste the lamb with all those wonderful pan juices. If the liquid looks low add another cup of water around the meat. Place it back in the oven uncovered for half an hour. This finishes the crust and concentrates the flavors.

Rest the Lamb:

After roasting let the lamb rest in the pan. Cover again with foil and a tea towel and leave it for thirty minutes. This keeps the meat extra juicy when you pull it.

Make the Red Wine Sauce:

Strain all of the pan juices including the grapes onion garlic and rosemary into a saucepan. Use a spoon to skim off any fat from the top. Add another half cup of wine one cup of chicken stock and a spoonful of brown sugar. Simmer this for about ten minutes until it slightly thickens. Pour through a sieve back into a jug to remove any bits. Stir in a knob of butter before serving for that glossy finish. Save the juicy muscatel grapes for garnish.

Serve:

Pull the lamb into big shreds with two forks and mound onto a platter. Spoon over some plumped grapes and pour sauce all around. Leave the rest of the sauce in a jug so everyone can help themselves.

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Those muscatel grapes bring so much charm to the dish plus they always become a talking point at the table. My daughter once asked if she could just have a bowl of them with the sauce and I honestly did not blame her.

Storage Tips

Let leftovers cool fully then transfer to airtight containers. The lamb keeps well in the fridge for up to three days and the sauce will keep separately for about a week. You can also freeze both for up to two months and reheat gently on the stove or in the oven.

Ingredient Substitutions

No muscatel grapes No problem Try golden raisins or dried currants. If chicken stock is missing beef stock or even vegetable stock will work. If you prefer not to use red wine just swap it for extra stock with a splash of balsamic for depth.

Serving Suggestions

This lamb is heaven over creamy mashed potatoes fluffy couscous or crisp roast potatoes. I also love serving it with roasted carrots and a simple salad of leafy greens which helps cut the richness. Leftover lamb makes the best sandwiches tucked into bread with a spoonful of any remaining sauce.

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A Little History

Slow roasted lamb with wine traces back to classic British and French Sunday roasts where large joints were simmered with aromatics to feed a crowd. The addition of grapes or dried fruit is common in Mediterranean cooking which balances the savoriness with a subtle sweetness.

Frequently Asked Questions About the Recipe

→ What cut of lamb works best for shredding?

Use a bone-in lamb leg, as its connective tissue breaks down during slow roasting, resulting in tender, easily pulled meat.

→ Can I substitute the red wine with another liquid?

You may substitute with beef broth or a non-alcoholic red wine for a similar depth, though classic wine adds signature richness.

→ Why are muscatel dried grapes included?

Muscatel grapes add sweetness and complexity, soaking up the pan juices and enhancing the sauce with subtle fruit flavor.

→ How do I achieve a glossy sauce?

Reduce the strained pan juices, then finish with butter to create a silky, shiny sauce perfect for drizzling over the lamb.

→ Is it necessary to rest the lamb after cooking?

Yes, resting the lamb keeps it juicy by allowing juices to redistribute, making the meat easier to pull and more flavorful.

→ What herbs best complement this dish?

Rosemary is classic, but herbs like thyme or parsley also pair well, adding freshness to the rich flavors.