Roast Half Leg Of Lamb And Lamb And Potato Cakes Recipe

Roast Half Leg Of Lamb And Lamb And Potato Cakes picture

Summary

Preparation Time25 MinCooking Time1 Hr 0 Min
Ready In1 Hr 25 MinDifficulty LevelMedium
Health IndexAverageServings3
CuisineCourse
MethodMain Ingredient

Ingredients

 Half leg of lamb1 Small
 Dripping/Lard2 Ounce
 Flour1 Tablespoon (For The Gravy)
 Vegetable stock/Vegetable water1⁄2 Pint (For The Gravy)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 1270 Calories from Fat 858

% Daily Value*

Total Fat 95 g146.4%

Saturated Fat 46.9 g234.3%

Trans Fat 0 g

Cholesterol 399 mg

Sodium 585.7 mg24.4%

Total Carbohydrates 4 g1.5%

Dietary Fiber 0.62 g2.5%

Sugars 0 g

Protein 92 g184.5%

Vitamin A Vitamin C

Calcium 4.1% Iron 45.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Wipe the meat clean and weight it in order to calculate the exact cooking time. Season the meat and dredge it with some flour. Rub well, mostly over fatty parts for a crisp golden finish.
2) Preheat oven to temperature of 425 degrees.

MAKING
3) In a small roasting pan, place the meat and smear it with some of the dripping. Put the remaining dripping in the pan.
4) Place then pan in the center of the preheated oven and as soon as the fat starts to spit, bring the heat down to 355 degrees for the remainder of the cooking time.
5) Cook for 25 minutes per pound and occasionally baste the meat. If the joint is less than 3 pounds, cut down the cooking time by 5 minutes per pound.
6) Around 20 minutes before the cooking time is to come to an end, turn the joint and baste it.as soon as the fat starts to spit, bring the heat down to 355 degrees for the remainder of the cooking time.
5) Cook for 25 minutes per pound and occasionally baste the meat. If the joint is less than 3 pounds, cut down the cooking time by 5 minutes per pound.
6) Around 20 minutes before the cooking time is to come to an end, turn the joint and baste it.
7) Lift the cooked meat from the pan and place it on a hot platter. Allow to stand for about 5 minutes.
7) Lift the cooked meat from the pan and place it on a hot platter. Allow to stand for about 5 minutes.
8) To prepare the gravy, pour away all but 1 tablespoon of the dripping and stir some flour into it. Cook till the mixture is frothy and then stir in the hot stock. Season and bring the mixture to a boil. Cook for about 3 minutes and then strain to a hot gravy boat.

SERVING
9) Serve the meat hot with the gravy on side.
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