NZ PREMIUM GRASSFED BONELESS LAMB LEG ROASTS (FROM 1.68KG) NZ PREMIUM GRASSFED BONE IN LAMB LEG ROAST (FROM 2.81KG)
Preparation Time: 5 mins
Cooking Time: 100-120 mins
boneless or bone lamb leg, remove fat to about quarter inch thick, tie lamb
4 cloves of garlic
1 tablespoon of salt
2 tablespoons rosemary chopped
1/2 teaspoon black pepper
1/4 cup red wine or beef stock
Pat lamb dry & score fat by making shallow cuts all over with tip of a sharp knife.
Crush garlic to a paste add salt use a mortar & pestle (or mince & mash with a heavy rolling pin) & stir together with rosemary & pepper.
Put lamb in a lightly oiled roasting pan, rub paste all over lamb. Rest at room temperature 30 minutes.
Preheat oven to 350°F.
Roast lamb in oven until 130°F, 90 to 120 minutes. Transfer to a cutting board & let rest 15 to 25 minutes.
Add wine or beef stock to pan and deglaze by boiling over moderately high heat, stirring & scraping up brown bits, 1 minute.
Season pan juices with salt and pepper and ready to serve with lamb.
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