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Duchy Organic British Lamb Half LegTypical weight 0.94kg
Typical weight 0.94kgItem price
£17.30 each est.Price per unit
£18.50/kgDiana Henry's succulent roast lamb packs a flavour punch that'll impress everyone round the table
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 240ºC, gas mark 9 and take the lamb out of the fridge.
Heat the olive oil and butter and gently sauté the onion until starting to soften. Scrape into a bowl – including the fats – then add some seasoning, the breadcrumbs, herbs, feta, garlic, lemon zest and juice, the preserved lemon, pistachios and egg. Mix together and check the seasoning.
Lay the boned leg of lamb on a board, fat-side down, and season. If it doesn’t look like there’s enough room for the stuffing, cut into the meat to create little pockets. Spread the stuffing over the lamb, keeping it mostly in the centre. Pull the sides up over the stuffing.
Tie the joint at intervals with cook’s string (I get someone to help me with this, it’s quicker). Turn the joint fat-side up. Make deep incisions all over the lamb with a sharp knife. Cut the 6 garlic cloves into slivers lengthways and push them into the incisions. Place in a roasting tin. Rub oil all over the lamb and season. Roast in the oven for 15 minutes, then lower the temperature to 190°C, gas mark 5 and cook for 1 hour more.
Put the lamb on a warm platter and cover with a double layer of foil and some clean tea towels. Leave to rest for 20 minutes. Pour off and keep any cooking juices from the roasting tin, but skim off the fat.
Deglaze the lamb roasting tin by setting it over a medium heat and adding the white wine. Bring to the boil, stirring to help dislodge all the congealed juices (therein lies flavour). Add any cooking juices that you poured off earlier and the lamb stock. Boil until the juices are intense in flavour, but not too salty. Remove the string from the joint. Carve it into slices and serve with the juices, along with new potatoes and seasonal greens.
Typical values per serving when made using specific products in recipe
Energy | 2,412kJ/ 579kcals |
---|---|
Fat | 37g |
Saturated Fat | 15g |
Carbohydrates | 10g |
Sugars | 1.7g |
Fibre | 0.9g |
Protein | 47g |
Salt | 1.5g |
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