Weeping Lamb

Roast leg of lamb studded with garlic and rosemary, cooked over sliced potatoes and onions to catch the juices.

Dinner Lamb Potatoes Main Course Roast

Estimated Nutrition

Calories

951.4

kcal / serving

7611.5 kcal total

Carbs

21.1g

per serving

168.8 g total

Fat

66.6g

per serving

532.8 g total

Protein

66.9g

per serving

535.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

softened

Liquids

455

Stock

chicken or lamb stock

Meat

2.7

Leg Of Lamb

NutsSeeds

clove

Garlic

cut into slivers

bunch

Rosemary

sprigs

pinch

Salt

to taste

pinch

Black Pepper

to taste

OilsFats

dash

Olive Oil

Vegetables

piece

Potato

peeled and finely sliced

piece

Onion

peeled and finely sliced

Method

Preheat the oven to 230°C.

Roast for another hour until the meat is cooked to your preference.

Place the tin on a low shelf and the lamb directly on the oven rack above it.

Pour 455 ml of stock over the vegetables.

Remove the lamb from the tin and layer the potatoes and onions into the meat fat.

Peel and finely slice the potatoes and onions then season in a bowl.

Roast the lamb for 30 minutes.

Rub the lamb with softened butter and olive oil in a roasting tin.

Make slits 4 cm apart in the lamb and insert garlic slivers and rosemary sprigs.