Save to your scrapbook
French-Style Braised Leg of Lamb
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
British lamb is perfectly complemented by garlic and rosemary. Braising the lamb with the vegetables in stock keeps the meat moist and full of flavour.
Serves: 6
Typical values per serving:
Energy |
2255.176kJ 539.0kcal |
---|---|
Fat | 29.4g |
This recipe was first published in October 1998.
Average user rating