Fragrant Lamb - Recipes

Market Day Meal – Tried & Tested

Fragrant Leg of Lamb
1.Place the leg of lamb (1.5kg) on a great big handful of fresh rosemary, lemon quarters & crushed garlic cloves, drizzle with lemon juice & oil, season with cracked pepper & salt crystals.
Cook long & slow, 2 hours on 150oc / gas mark 4, to produce the most melt in the mouth roast.
2.Let the meat rest for 10 mins to relax, carve generously.
3.Perfect served with buttered potatoes, fresh mint & baby carrots.

Slow Cooked Shoulder of Lamb
1. Rub the shoulder with salt, pepper, garlic, oil and your choice of chopped herbs
2. place in a tray, cover with foil and cook for 5 to 6 hours on 120 oc, the longer the better!
3. remove the foil, turn up the heat to 190 oc and cook for a further 1/2 hour, then remove from oven and leave to rest for 15 mins
4. shred the meat of the bone put on a large serving plate. This is where you can add flavours of your choice, here are a couple of suggestions :
Fresh chopped mint, pomegranat seeds & juice or Mint & lemon dressing with golden sultanas & toasted pinenuts