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Roast Leg of Lamb

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Ingredients

Adjust Servings:
4 garlic cloves — cut
black pepper — ground
2 tbsp fresh rosemary
5 lb leg of lamb
Salt

Nutritional information

382
calories
0.4 g
carbohydrates
35.8 g
protein
25.3 g
fat
136 mg
sodium
136 mg
cholesterol

Roast Leg of Lamb

Features:
  • Non Veg
Cuisine:
    • 2 hrs 10mins
    • Serves 12
    • Medium

    Ingredients

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    Roast Leg of Lamb is an incredibly delicious delicacy that makes for a classic holiday lunch. When you slow roast lamb,infusing it with flavors from garlic and other herbs of your choice, you get an irresistible dish that tastes hearty and nutritious too. The lamb packets are filled with aromatic stuffing and rosemary that they ooze flavor in every bit. The slow cooking helps in infusing the flavor so well that every bite of lamb is absolutely succulent and flavorful.

    Health Benefits

    • Lamb is an excellent source of protein and also packs minerals and vitamins: B12, iron, and zinc.
    • Consumption of lamb meat in moderate amount can help prevent anemia thanks to the large quantities of iron.
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    How to make Roast Leg of Lamb

    • Preheat your oven to 175°C.
    • Push garlic slices down slits cut into the top of the lamb leg at intervals of 3-4 inches.
    • Sprinkle pepper and salt to cover the top of the lamb well. Place rosemary sprigs on the top and beneath the lamb.
    • Place the lamb on the roasting pan and roast for about 2 hours in the preheated oven until the lamb is done. Avoid overcooking as it might get chewy or dry. Ensure the meat is pinkish.
    • Allow the meat to rest for 10 minutes.

    Trivia

    • Did you know the term “ewes” refers to female sheep, “rams” to male sheep, and “lambs” to the young ones?
    • Sheep raising is considered one of the oldest organized industries. Milk from sheep is used to make gourmet cheese. Some of the most popular ones include the Feta cheese from Greece, Ricotta cheese from Italy, Manchego cheese from Spain, and Roquefort from France.
    • A special cheese made from sheep milk is the CasuMarzu which is a traditional Sardinian delicacy. The cheese is allowed to decompose and is eaten with live insect larvae!
    • Roast Leg of Lamb sources meat from a young sheep not more than a year old. It has low-fat content. The term “mutton” refers to meat sourced from a grown sheep.
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