Account content

Blog

Perfect Roast Lamb (the easy way)

Perfect Roast Lamb (the easy way)

Serves 8
2kg higher welfare leg of lamb
3 garlic cloves, crushed
3 sprigs rosemary leaves, finely chopped
1 tbsp olive oil
Juice ½ a lemon
1kg potatoes
2 onions
1 tbsp olive oil
250ml chicken stock
Salt and black pepper
Preheat the oven to 200ºC/400ºC/gas 6
Make sure you remove the leg from the fridge at least an hour before cooking so it can come up to room temperature.
Make slashes 1-2cm deep all over the lamb leg with a sharp-pointed knife. If possible, loosen the meat away from the bone at the thickest part of the leg.
In a bowl, mix the crushed garlic with the rosemary, a good grind of black pepper, the olive oil and lemon juice to make a paste.
Push the paste into the slashes in the lamb leg. Make sure you use all the paste.
Place on the hot bars of the oven above the tray – this is a top tip from Jamie Oliver and we just cant argue that it’s a stonking idea!
Cooking Times:
Pink: 1 hour 15mins (ish)
Well  Done: 1 hour 30 mins (ish)

Other News Articles

Graig Farm Goat

Graig Farm Goat   At Graig farm we have been supplying goat meat throughout the UK via mail order for many years. Our goats are all reared outside where they can forage in their natural habitat. As you are probably aware goats get everywhere, and are not content with just eating grass! They will...

Hectic on the Farm

Life on the Farm is little hectic this week. It has to be said we have never seen grass grow so quick in the last month, though the livestock are doing well despite this horrible weather we are having. It was lovely to have the Queens jubilee last week. So I took advantage of the...

Glazed Mutton Ham

INGREDIENTS Leg of Graig Farm’s organic mutton ham 1 onion peeled 1 bay leaf 10 peppercorns For the glaze: Small jar of redcurrant jelly 3 tablespoon of mint sauce Small glass of red wine METHOD Place the mutton ham in a large saucepan with the onion, bayleaf and peppercorns, and just cover with water...