
Ingredients
- Leg of Lamb
- one pint of stock
- 1 tsp salt
- 1 tsp dried mustard
- 1 tsp sugar
- 1 tsp ground ginger
- 6 whole cloves
- For the sauce
- 3 tbspns Tomato Sauce
- 3 tbspns Worcester sauce
- 3 tbspns Brown Sace
- 50g butter
- 1 tsp sugar
- dash red wine vinegar
- dash tabasco sauce
Details
servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 120mins
Cost Average budget
Preparation
Step 1
Mix all dry ingredients together and add a little water to create a paste.
Step 2
Rub paste into the lamb. Make 6 slits in the flesh and insert the cloves. Cover and place in fridge overnight to marinade.
Step 3
Remove lamb from the fridge to allow it to come to room temperature.
Step 4
Place in the oven at 190 and cook for 1 hour.
Step 5
Melt butter in a small pan and add sauces, sugar and vinegar.
Step 6
Pour off excess fat and add a little stock. Coat llamb with half the sauce. Return to oven for 15 mins.
Step 7
Pour the remaining sauce over lamb and cook until tender.
Step 8
Remove meat and pour in remaining stock. Bring to boil and reduce to thickened. You can also thicken with a little cornflour if you wish.
Shop bought stock is a fine but if you want to make your own just cut off the shank end of the lamb, place in a pan with a pint of water and a sliced onion, bring to the boil and simmer for 15 minutes then strain.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
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