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

Delicious Glazed Mutton Ham Recipe - Full of Flavour!

Mutton Broth

From ancient times, "broth" meant the liquor of all meat. However as mutton was nearly always boiled, it was most likely to produce broth. In the medieval kitchen, the communal pot would have held a number of foods being cooked, and therefore the broth would have been a mixture of sources. When mutton broth...

How To Cook Gammon For A Perfect Christmas Twist

Traditionally we serve turkey at Christmas but this year why not mix it up a bit by serving a delicious joint of gammon as a Christmas dinner twist. This mouth watering honey glazed recipe is perfect for our organic gammon joints, enjoyed as the main dish or an extra along with your traditional turkey. Ingredients...