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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.
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Preparation 30 minutes Cook 1 ½ hours Waiting » 20 minutes Total 2 hours, 20 minutes -
Energy 703 kcal/serving Fat 12.8 g/serving Carbohydrates 34.61 g/serving Glycaemic Index 55 Glycaemic Load 2.38 
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 |
This recipe is:
Citrus free
Corn-free
Cow-dairy free
Dairy free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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