Mediterranean cuisine for every day

Lamb in the bag

3 comments Feb 3rd, 2010 | By | Category: Meat and Poultry, Recipes

I do admit, that the photo has not much to do with the title. The bag is used for cooking only. I use a baking bag, to be precise. This high tech product allows a smooth and slow baking in the oven but also enables the things to get some colour at the same time. This is a huge advantage to using a casserole. The other advantage is that you don’t need to use any fat or oil in the process. I served this lamb roast at the last Secret Supper event I did and everybody was very enthusiastic about it. The lamb leg gets soft and melts off the bone. The juices are divine. I can only recommend it.

Preparation: 15 minutes. let it marinate over night

baking time: 2 hours +

very soimple recipe


  • one leg of lamb, 1 kilo
  • 2 large potatoes
  • 4 carrots
  • 6 small onions
  • 4 cloves of garlic
  • 3 soup spoons of honey
  • 1 soup spoon of oregano
  • salt and pepper
  • a few drops of olive oil


Cut a few holes into the leg of lamb so you can stick some slices of garlic into the meat.

Smash 2 peeled cloves of garlic with a knife. Add some salt to turn it into a paste while crushing it. I do that on a wooden board. Then put the paste into a small bowl, add honey, some pepper and a few drops of oil. Mix well. Spread the mix over the leg of lamb. Make sure it is all covered well. Wrap it into a foil and let it sit over night.

Turn on the over to 200 Degrees Centigrade.

Cut a piece of the baking bag foil and close it on one end. Add half a tea spoon of flour into the bag, hold the open end close and shake, so the flour covers all the inside of the bag.

Peel all veggies and place them in the bag. Add the leg of lamb and close the bag. Make a few tiny holes into the bag with a toothpick. Make sure that the holes are on the very top og the bag.

Put into the oven and let it bake for approximately an hour and a half to two. Reduce the heat after 1 hour to 150 degrees. Keep an eye on the lamb towards the end of the bakeing time in order for it not to get to dark. Reduce the heat if necessary.

Cut the bad open and place the meat and the vegetables on a serving platter. Serve with the sauce that you find on the bottom of the bag.


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  1. My cousin’s German wife introduced me to these baking bags…a wonderful end result with meats. I can see the succulent and flaky lamb you have here.

  2. [...] Leg of lamb steamed in a bag [...]

  3. Looks fabulous! The baking bags are very useful when you wish to retain all the juices and flavour. When I marinade skinless, whole chicken in tandoori spices + yogurt I like to bake it in one of these bags (nylon I think) and all the juices are saved for pouring on the rice.

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