Roast Leg Of Lamb

PennyBy Penny  

April 2, 2015

  • Prep: 5 mins
  • Cook: 1 hr 10 mins
  • Yields: 6-8 servings


Leg of Lamb

Mint jelly or mint sauce

A large carrot

1onion quartered


1Heat oven to 200C

2rub mint jelly or undiluted mint sauce all over the lamb leg season with salt and pepper

3Break a couple of carrots in half and chop an onion into quarters

4place them into a roasting tin and sit your lamb leg on tipoff them

5pour in a kettle of boiling water

6Cover loosely with foil and put in the oven

7After 30 mins take off the foil and continue to roast the meat

8Your meat should be cooked after about an hour ( or core temp of meat 71f for medium , use a meat thermometer if you have one )

9cook for longer if you like your lamb well done - You don't want any blood running when you pierce the lamb

10Remove from oven and cover with foil put the pan onto the hob

11mash down the onions and carrots add some gravy browning a spoonful or 3 of mint sauce and keep stirring

12Carve the meat and serve with your favourite accompaniments

13The bone is currently on the stove making stock and I have plenty of meat left for more meals