Thursday, July 19, 2018 05:20 AM
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Classic New Zealand favorite “Roast Lamb”


Oven bag: 1x large oven bag note* oven bags are great for keeping the meat moist as well as keeping your oven clean
Leg of Lamb approx. 1.5 Kg + : New Zealand lamb purchased from Food Land/Topps/Villa Market
Fresh Oregano and or Rosemary: Fresh herbs best
Black pepper: ground to taste
Salt: about ½ a teaspoon
Garlic: 6 to 8 medium cloves
Grove Avocado Oil: 3 to 5 table spoons

Preparation time: 15-20 minutes

Cooking time: 30 minutes per 500 grams cooking on a moderate oven

Make sure your leg of Lamb is de-frosted; you can do this by leaving it is the sink for a few hours.
Peel your garlic and cut in half or quarters, take a sharp knife and poke holes in your Lamb and insert the pieces of garlic till they are inside the meat.
You can take the fresh Oregano/Rosemary and rub the Lamb then put in the oven bag or just put in the bag with the lamb.
Put the leg in the oven bag with the salt, Oregano, pepper and add 3-5 table spoons of Grove Avocado Oil Tie the bag with the bag tie and shake then contents to make sure the salt, pepper and Oil is spread over the Lamb. Poke a few holes in the top of the bag to let out steam.

Have your oven pre-heated to 180c-190c and put the oven bag containing the Lamb in an oven tray then onto the oven and set your timer for 30 minutes per 500 grams…. So a 1.5 Kg leg will take 1.5hours…. 2Kg 2 hours etc.

After the 1.5 hours take from the oven and remove the lamb from the oven bag and place the lamb in a large dish and cover with tin foil. Do not throw juice from the oven bag away this makes great gravy.

Take a very sharp carving knife and slice to desired thickness. Recommended served with Roast potatoes and pumpkin….

Condiment suggestions to serve with Lamb:
Mint source or Jelly
Mustard/hot/Dejon/Whole seed etc…

Note: Lamb makes fantastic sandwiches so leftovers pop in the fridge and then next day you can make wonderful lamb sandwiches with Tomato, lettuce and onions with a touch of mustard.

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