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Citrus, Garlic and Oregano Marinated Lamb
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A boned leg of lamb makes a great centrepiece for the supper table. Buy your part-boned lamb from the Meat Service Counter and finish the boning yourself.
The lamb can be cooked in the oven at 180°C, gas mark 4 for 25 minutes per 500g, plus 10 minutes for medium meat.
Light the barbecue about 45 minutes before you want to start cooking. It is ready when the flames have died down and the coals are glowing red under a thin layer of grey ash. (Pick up an Outdoor Eating and Food Safety leaflet in branch.) If you are using a gas barbecue, 10 minutes' preheating is sufficient.
Typical values per serving:
This recipe was first published in June 2004.