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Norse Mythology , Entrees , Lamb / March 20, 2025

Slow Roasted Leg of Lamb with Mustard and Fennel

BY Alison Wiebe

Revelio Recipe
IMG 1398

A hearty slow roasted leg of lamb with mustard and fennel is prepared as an offering for the great Norse god of thunder, Thor.

slow roasted leg of lamb, lamb with fennel, viking feast

AN ANCIENT NORSE MYTHOLOGY FEAST

Embark on an epic culinary adventure as we prepare a decadent feast inspired by Asgard, one of the Nine Realms of Ancient Norse mythology, and the gods that inhabit it. Travelling up the winding branches of Yggdrasil, the mighty world tree, we arrive at the mystical realm of Asgard.

Our culinary journey takes us to the celestial realm of Asgard, home to the mighty sky gods, the Aesir. In the spirit of community and kinship, we set out to honour the Aesir deities by preparing offerings in their names. Our feast includes offerings for the mighty Thor and honours the delights of Idunn’s sacred gardens. Together, let us raise a horn with the fallen warriors in Odin’s hall!

slow roasted leg lamb, lamb with mustard sauce, viking feast

Thor, God of Thunder

There is perhaps no god more famous in the Norse pantheon than the god of thunder himself, Thor. Wielding his powerful hammer Mjollnir, Thor was much revered in days of old as a protector of the common man. The son of Odin and husband to Sif, his exploits were legendary as he battled frost giants and Jormungandr, the World Serpent, while traversing the stormy skies in his goat-drawn chariot.

"Thor is the foremost of them, he that is called Thor of the Aesir...; he is the strongest of all the Gods and Men...He has also three things of great price: one is the hammer Mjollnir...it has bruised many a skull among their fathers or their kinsmen..."
-Gylfaginning, The Prose Edda by Snorri Sturluson

Thor’s legendary exploits extended beyond his love of battle to his love of feasting as well, with one tale describing how he ate an entire ox in one meal. Our offering to this hungry god of thunder is a whole leg of lamb, slow roasted until tender and seasoned with tangy mustard and fragrant fennel. A splash of akvavit adds even more aromatic and botanical flavours to this hearty dish. This slow roasted whole leg of lamb is certain to impress both gods and mortals alike.

slow roasted leg of lamb, viking feast

Ingredients

Leg of Lamb: Use a whole, bone-in leg of lamb. I strongly recommend allowing the lamb to come up to room temperature before roasting. I have made this dish using both room temp lamb and lamb straight from the fridge and the results were quite different. The room temp lamb was much more tender after roasting than the cold lamb.

Fennel: This recipe uses both fresh fennel and fennel seeds. If you can’t find ground fennel seeds, then you can grind them yourself using a blender or spice grinder – it’s ok if they aren’t fully ground.

Mustard: Creamy Dijon mustard adds a punch of flavour.

Akvavit: I like adding akvavit to the braising liquid, however, you could substitute with white wine or more broth if you prefer.

slow roasted leg lamb, lamb with mustard sauce

How to Make Slow Roasted Leg of Lamb with Mustard and Fennel

Prep the lamb

Remove the lamb from the fridge 2 to 3 hours before roasting. It is strongly recommended to allow the lamb to come up to room temperature before roasting to ensure a tender result.

Preheat the oven to 300°F. In a blender or spice grinder, grind the fennel seeds into a powder. In a small bowl, combine the mustard, olive oil, fennel seeds, kosher salt, and pepper. Set aside.

lamb with mustard sauce

Trim the stalks off the fennel bulbs and cut into halves or quarters, depending on size. Slice the onion and lemon and peel the garlic cloves. Drizzle a tablespoon of oil in a roasting pan and arrange the onion, lemon slices, and garlic cloves in the pan. Arrange the fennel bulbs around the edge of the roasting pan. If desired, scatter some of the fennel fronds in the pan.

lamb with fennel, slow roasted leg lamb

Pat the lamb leg dry and place upside down in the roasting pan. Rub half of the mustard fennel mixture over the bottom of the lamb and then flip over. Rub the remaining marinade over the top of the lamb.

slow roasted leg of lamb, lamb with mustard sauce, lamb with fennel

Slow roast the lamb

Pour the akvavit and chicken broth into the roasting pan around the lamb. Cover the lamb with a piece of parchment paper and then cover the roasting pan tightly with foil.

Slow roast the lamb for four hours. Check that the lamb is tender – a fork should easily pierce the meat. If not, roast for another 30 minutes. Remove the foil and spoon some of the juices over the lamb. Cook for another 30 to 45 minutes until the lamb leg is very tender and is well browned.

Serve the Slow Roasted Leg of Lamb with Mustard and Fennel

After roasting, remove the lamb to a platter and tent with foil. Remove the fennel bulbs and cover with foil to keep warm. Strain the liquid and skim off the fat. Bring the cooking liquid to a boil and simmer for a few minutes to reduce and concentrate the flavours. Taste and adjust the seasoning if needed.

Pull the lamb from the bone and cut into small pieces. Arrange the lamb and fennel bulbs on a serving platter. Drizzle generously with the reduced braising liquid and enjoy!

slow roasted leg lamb, viking feast

More Recipes from Asgard

Spread the Enchantment

Slow Roasted Leg of Lamb with Mustard and Fennel

Servings 6 servings
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Ingredients 

  • 1 whole bone-in leg of lamb, brought to room temperature
  • 2 tbsp fennel seeds, ground
  • 2 tbsp Dijon mustard
  • 4 tbsp olive oil, divided
  • 1 ½ tsp kosher salt
  • ½ tsp pepper
  • 2 large or 3 small fennel bulbs
  • 1 onion, sliced
  • 1 lemon, sliced
  • 4 garlic cloves, peeled
  • ½ cup akvavit, or white wine or more broth
  • 1 cup chicken broth
  • reserved fennel fronds for garnish

Instructions 

  • Remove the lamb from the fridge 2 to 3 hours before roasting. It is strongly recommended to allow the lamb to come up to room temperature before roasting to ensure a tender result.
  • Preheat the oven to 300°F. In a blender or spice grinder, grind the fennel seeds into a powder. In a small bowl, combine the mustard, ground fennel seeds, 3 tablespoons olive oil, kosher salt, and pepper. Set aside. 
  • Trim the stalks off the fennel bulbs, reserving some of the fennel fronds. Cut the fennel bulb in quarters if large, or in half if small. Drizzle the remaining tablespoon of oil in a roasting pan and arrange the onion slices, lemon slices, and garlic cloves in the pan. Arrange the fennel bulbs around the edge of the roasting pan. If desired, scatter some of the fennel fronds in the pan.
  • Pat the lamb leg dry and place upside down in the roasting pan. Rub half of the mustard fennel mixture over the bottom of the lamb and then flip over. Rub the remaining marinade over the top of the lamb. 
  • Pour the akvavit and chicken broth into the roasting pan around the lamb. Cover the lamb with a piece of parchment paper and then cover the roasting pan tightly with foil. 
  • Slow roast the lamb for four hours. Check that the lamb is tender – a fork should easily pierce the meat. If not, roast for another 30 minutes. Remove the foil and spoon some of the juices over the lamb. Cook for another 30 to 45 minutes until the lamb leg is very tender and is well browned.
  • After roasting, remove the lamb to a platter and tent with foil. Remove the fennel bulbs and cover with foil to keep warm. Strain the liquid and skim off the fat. Bring the cooking liquid to a boil and simmer for a few minutes to reduce and concentrate the flavours. Taste and adjust the seasoning if needed. 
  • Pull the lamb from the bone and cut into small pieces. Arrange the lamb and fennel bulbs on a serving platter. Garnish with some of the reserved fennel fronds if desired. Drizzle generously with the reduced braising liquid and enjoy!

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