Recipe detail

Name: Slow roast leg of lamb with herb rub
Yield: 8
Cuisine: English
Ingredients: 1.0000 tPcs head of garlic; 15.0000 g salt; 2.0000 tPcs rosemary sprig; 2.0000 tPcs thyme sprig; 50.0000 ml olive oil; 2.0000 kg leg of lamb

Game Slow roast leg of lamb with herb rub

11. 10. 2020

Author: Jaroslav Mikoška

Company: Retigo

Food category: Game

Cuisine: English

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Program steps

Preheating:
160 °C

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Combination

70 %

Termination by time

03:00 hh:mm

160 °C

50 %

Ingredients - number of portions - 8

Name	Value	Unit
garlic	1	pcs
salt	15	g
rosemary sprig	2	pcs
a sprig of thyme	2	pcs
olive oil	50	ml
leg of lamb	2	kg

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K

Nutritional value of one portion	Value
Energy	397.5 kJ
Carbohydrate	0 g
Fat	22.5 g
Protein	47.5 g
Water	0 g

Directions

Preheat the oven to 160°C. Separate and peel the garlic cloves, and crush them with the salt in a pestle and mortar. You need enough salt to give the mixture some grit. Mash the garlic into the salt. Add the rosemary and thyme, then mix with enough olive oil to make a thick paste.
Rub the garlic mixture over the whole surface of the lamb. Place the lamb into a GN container.
Add 250ml of water to the roasting tin. Baste the meat with the liquid, then cover the lamb with foil. Roast for 3 hours, until cooked to your liking.
When cooked, pour off any excess oil from the top of the liquid, leaving the cloudy, herby sediment in place. This is the gravy.

Recommended accessories

Enameled GN container