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Roast lamb
How to cook the perfect roast lamb every time.
What you need
- 2 1/2 kg leg of lamb
- 6 tsp clear honey
- 60 ml redcurrant jelly, warmed
- 2-3 sprigs fresh rosemary to stud
- seasoning
Method
Preheat oven to 220°C.
Place lamb on a roasting rack or trivet.
Mix together the honey and jelly. Liberally brush all over the lamb.
Roast the lamb in the oven for 15 min. Reduce temperature to 190°C. Cook for 1 hour 15 min for medium cooked lamb or 1 hour 30 min if you prefer the meat to be well done.
30 min before the end of cooking, using a small sharp knife, make a few evenly spaced incisions into the flesh of the lamb. Stud the lamb with sprigs of rosemary.
Transfer the lamb to a warmed serving dish. Cover and leave to rest in a warm place for 20-30 min before carving.
Serving suggestion
Seasonal vegetables like fanned new potatoes and whole roasted baby onions.
Cook's tip
Make sure the lamb is at room temperature before cooking as this prevents shrinkage on cooking.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2941 | 886 | 10475 | 8350 |
| Energy (kcal) | 703 | 211 | 2500 | 2000 |
| Protein (g) | 59.4 | 17.9 | ||
| Carbohydrate (g) | 17.8 | 5.35 | 345 | 275 |
| Fat (g) | 42.3 | 12.8 | 95 | 70 |
| Fat (saturated) (g) | 20.0 | 6.03 | ||
| Fibre (g) | 4.10 | 1.24 | ||
| Sodium (mg) | 235 | 71.1 | ||
| Salt (equivalent) (g) | 0.59 | 0.18 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 12.8 | 3.85 | 800 |
| Vitamin B-12 (µg) | 8.59 | 2.59 | 1 |
| Vitamin B-6 (mg) | 1.22 | 0.37 | 2 |
| Vitamin C (mg) | 38.8 | 11.7 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 0.10 | 0.03 | 10 |
| Zinc (mg) | 12.9 | 3.87 | 15 |
| Calcium (mg) | 61.7 | 18.6 | 800 |
| Folate (mcg) | 8.22 | 2.48 | 200 |
| Iron (mg) | 5.62 | 1.69 | 14 |
| Magnesium (mg) | 75.6 | 22.8 | 300 |
| Niacin (mg) | 15.9 | 4.80 | 18 |
| Pantothenic acid (mg) | 1.62 | 0.49 | 6 |
| Riboflavin (mg) | 0.96 | 0.29 | 1.6 |
| Phosphorous (mg) | 591 | 178 | 800 |
| Thiamin (mg) | 0.48 | 0.15 | 1.4 |
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