What temperature should I cook milk fed lamb at?

For this recipe, brown the lamb directly over the charcoal as Charlie heats up, then braise it at around 150°C until tender. The small legs take approximately 2½ to 3 hours, but start checking them earlier as their size can vary.

Does milk fed lamb taste strongly of lamb?

Milk fed lamb has a much more delicate flavour than older lamb. The meat is also particularly tender and soft in texture.

Can I use an ordinary leg of lamb?

You can use the same basic cooking method, but a standard leg of lamb is considerably larger than a Spanish milk fed lamb leg, so the quantities and cooking time will need adjusting.

Why add the lentil liquor?

The liquor from the jarred lentils adds body and flavour and becomes part of the sauce when mixed with the reduced red wine and lamb juices.

Why serve the lamb legs whole?

Milk fed lamb legs are small enough to make a fantastic centrepiece when served whole. Keeping them intact also makes the dish look much more special when it reaches the table.

What is Spanish milk fed lamb?

Milk fed lamb, known in Spain as lechal, comes from very young lambs that have been fed on their mother's milk. The result is a much smaller leg of lamb with particularly tender meat and a delicate flavour. If you usually find lamb quite strong, milk fed lamb is noticeably different in both flavour and texture. For this recipe we used Spanish milk fed lamb legs from Brindisa Foods.

What should I serve with milk fed lamb?

Green lentils are particularly good with braised lamb because they soak up the cooking juices without becoming heavy. Here, the jarred lentils go straight into the reduced red wine braising liquor with the onions, carrots and herbs. Cavolo nero brings freshness and a little bitterness, while the garlic, chilli and anchovy aioli cuts through the richness of the finished dish.

Why braise lamb in the Charlie Oven?

Charlie is a charcoal oven rather than simply a grill, so you can use both the direct heat from the charcoal and the gentler oven heat above it during the same cook. For this recipe, the lamb starts low down directly over the fire to develop colour. The roasting tray then moves higher in the oven and away from the direct heat for the slow red wine braise. It means you can brown, braise and reduce the sauce in the same charcoal fired oven without moving the cooking back into the kitchen.

Outdoor Cooking & Charcoal Oven Recipes / Braise

Spanish milk fed lamb legs braised in red wine in the Charlie Oven and served with green lentils and cavolo nero

Cooked in the Charlie Charcoal Oven

Milk Fed Lamb Braised in Red Wine with Green Lentils and Garlic Aioli

Name: Milk Fed Lamb Braised in Red Wine with Green Lentils and Garlic Aioli
Prep time: 30 min
Cook time: 3 h
Yield: 3 to 4 small lamb legs, enough for 4
Cuisine: British
Ingredients: 3 to 4 small Spanish milk fed lamb legs, from Brindisa Foods; 2 tbsp Olive oil; 2 onions, sliced; 2 carrots, roughly chopped; 5 garlic cloves, roughly chopped; 2 sprigs rosemary; 4 sprigs Thyme; 3 bay leaves; 750ml Red wine; Salt; Freshly ground black pepper; 2 x 700g jars Good jarred lentils, Allow approximately one third of a 700g jar per person and keep the liquor, as this is added to the dish.; 250g before trimming Cavolo nero; Salt and freshly ground black pepper; 2 egg yolks; 2 garlic cloves; 2 anchovy fillets; 1 small red chilli, finely chopped; 1 teaspoon Dijon mustard; 1 tablespoon lemon juice; 200ml light olive oil, or a mixture of olive oil and a neutral oil; Salt

This milk fed lamb recipe was created on our masterclass retreat at Tresillian House, Cornwall, with chef and host Jonny Jeffrey. It uses small Spanish lamb legs from Brindisa Foods, slowly braised in red wine in the Charlie Oven and served whole over green lentils and cavolo nero with a garlic, chilli and anchovy aioli.

Jonny JeffreyChef and host, Tresillian House, Cornwall

Braise

Prep30 minutes

CookAbout 3 hours

Serves4

DifficultyEasy

Oven temperatureAbout 150°C (300°F)

RackLower rack over the charcoal to brown, then a covered Charlie Roasting Tray higher up to braise

CharcoalAbout half a football of good quality lumpwood charcoal

Method

Light Charlie and brown the lamb

Light your Charlie Oven with lumpwood charcoal. As Charlie heats up, rub the lamb legs with part of the 2 tbsp cooking oil allowance and season well with salt and black pepper.
Place the lamb on a low rack directly over the charcoal while the charcoal is actively burning. Brown the legs really well on all sides, then remove the lamb and set aside.

Why this mattersThe aim here isn’t to cook the lamb through. The direct heat gives the outside plenty of colour and adds another layer of flavour before the slow braise.

Cook the onions, carrots and herbs

Place your Charlie roasting tray higher up in the oven, away from the direct heat of the charcoal, while the oven is still heating up. Make sure the oven does not exceed 150°C (300°F). Once it reaches that temperature, hold it there by closing both vents to about one inch open.
Add the onions and carrots with the remainder of the 2 tbsp cooking oil allowance, followed by the garlic, rosemary, thyme and bay leaves. Cook gently until the vegetables soften and begin to colour.

Braise the lamb in red wine

Sit the browned lamb legs on top of the vegetables and herbs. Pour over the red wine and cover the roasting tray tightly.
Set Charlie at around 150°C (300°F) and braise the lamb for approximately 2½ to 3 hours.
150 min timer
Why this mattersMilk fed lamb legs are considerably smaller than traditional lamb legs, so start checking them earlier. The lamb is ready when the meat is beautifully tender but the legs still hold together well enough to serve whole.

Reduce the red wine braising liquor

Carefully lift the lamb legs from the roasting tray and keep them warm.
Return the roasting tray to Charlie uncovered and allow the red wine, vegetables and lamb juices to reduce until you have a rich, concentrated sauce.
Why this mattersDon’t discard those cooking juices. They become the base for the lentils.

Blanch the cavolo nero

Remove the tough stalks from the cavolo nero and roughly chop the leaves. Blanch in boiling salted water until just tender.
Immediately transfer the cavolo nero to very cold water, then drain thoroughly.
Why this mattersThis stops the cooking and helps it keep its deep green colour.

Add the lentils

Add the lentils and their liquor directly to the reduced lamb and red wine juices. Allow approximately one third of a 700g jar per person.
Stir everything together and heat through in Charlie, allowing the lentils to take on the flavour of the lamb, vegetables and red wine. Fold through the drained cavolo nero towards the end of cooking.

Make the garlic, chilli and anchovy aioli

Crush the garlic and anchovies together to make a smooth paste. Whisk the egg yolks with the garlic and anchovy paste, Dijon mustard and lemon juice.
Begin adding the oil just a few drops at a time, whisking constantly. Once the mixture begins to thicken, add the remaining oil in a slow, steady stream until you have a thick aioli.
Stir through the finely chopped chilli. Taste before adding salt because the anchovies provide plenty of seasoning. Add a little more lemon juice if you want more acidity.

Serve the lamb whole over the lentils

Spoon the warm lentils, vegetables and cavolo nero onto a large serving dish. Sit the whole braised milk fed lamb legs on top.
Why this mattersServing the legs whole makes a brilliant centrepiece and also shows just how different these small Spanish lamb legs are from the larger legs of lamb we are used to seeing in the UK.
Serve the garlic, chilli and anchovy aioli alongside.
Why this mattersThe acidity, garlic and chilli cut through the richness of the red wine braise and lamb.

Watch it cook

More recipes

The cook

Jonny Jeffrey

Chef and host, Tresillian House, Cornwall

Jonny Jeffrey has a serious restaurant pedigree, having worked with Mark Hix, The Groucho Club and Tapas Brindisa in Borough Market. He now cooks at Tresillian House in Cornwall, bringing that wealth of food knowledge to the kitchen with generous, flavour packed dishes made for sharing.

More recipes by Jonny Jeffrey

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Frequently asked questions

What temperature should I cook milk fed lamb at?

For this recipe, brown the lamb directly over the charcoal as Charlie heats up, then braise it at around 150°C until tender. The small legs take approximately 2½ to 3 hours, but start checking them earlier as their size can vary.
Does milk fed lamb taste strongly of lamb?

Milk fed lamb has a much more delicate flavour than older lamb. The meat is also particularly tender and soft in texture.
Can I use an ordinary leg of lamb?

You can use the same basic cooking method, but a standard leg of lamb is considerably larger than a Spanish milk fed lamb leg, so the quantities and cooking time will need adjusting.
Why add the lentil liquor?

The liquor from the jarred lentils adds body and flavour and becomes part of the sauce when mixed with the reduced red wine and lamb juices.
Why serve the lamb legs whole?

Milk fed lamb legs are small enough to make a fantastic centrepiece when served whole. Keeping them intact also makes the dish look much more special when it reaches the table.
What is Spanish milk fed lamb?

Milk fed lamb, known in Spain as lechal, comes from very young lambs that have been fed on their mother's milk. The result is a much smaller leg of lamb with particularly tender meat and a delicate flavour. If you usually find lamb quite strong, milk fed lamb is noticeably different in both flavour and texture. For this recipe we used Spanish milk fed lamb legs from Brindisa Foods.
What should I serve with milk fed lamb?

Green lentils are particularly good with braised lamb because they soak up the cooking juices without becoming heavy. Here, the jarred lentils go straight into the reduced red wine braising liquor with the onions, carrots and herbs. Cavolo nero brings freshness and a little bitterness, while the garlic, chilli and anchovy aioli cuts through the richness of the finished dish.
Why braise lamb in the Charlie Oven?

Charlie is a charcoal oven rather than simply a grill, so you can use both the direct heat from the charcoal and the gentler oven heat above it during the same cook. For this recipe, the lamb starts low down directly over the fire to develop colour. The roasting tray then moves higher in the oven and away from the direct heat for the slow red wine braise. It means you can brown, braise and reduce the sauce in the same charcoal fired oven without moving the cooking back into the kitchen.

Milk Fed Lamb Braised in Red Wine with Green Lentils and Garlic Aioli

Ingredients

For the milk fed lamb

For the green lentils

For the garlic, chilli and anchovy aioli

Equipment