NEW ZEALAND HIGH COUNTRY SHEEP STATION ROAST LAMB
This is the recipe that was used on the New Zealand high country sheep station I spent my early years growing up on. It's simple in the extreme. Kiwi's generally don't like their meat with any red still showing, so if you like your meat still walking this is not one for you :) It was preferred to make rich gravy's, homemade mint sauces etc to serve with this. If cooking mutton (tougher but lots cheaper) instead of lamb, start the same but cook at least 30-60 minutes longer at slightly lower temp again when turning down the temperature. Long and slow is the key, Enjoy!
Provided by kiwidutch
Categories Lamb/Sheep
Time 4h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat your oven to 450°F (225°C).
- Put a little soy sauce unto the palm of your hand and rub into the meat, repeat until the entire leg is "painted" with soy sauce all over.
- Rub in the sugar all over the lamb.
- Salt and pepper all over.
- NO fat, oil or butter etc is necessary.
- (Set a metal rack into your roasting dish to elevate the meat so that it roasts and doesn't boil in the juices and fat that will drip out during cooking).
- Put into a roasting dish, and COVER it, roast in your really hot oven for 15 minutes.
- After 15 minutes, turn it over, roast a further 15 minutes, still COVERED, this seals in the juices.
- Turn down the oven to 375°F (190°C) and cook UNCOVERED for a further 2.5 -3 hours (turning over half way) depending on how well done you like your meat.
- Use a skewer to check that the juices are running clear from the thickest part of the meat.
- REST the meat for at least 20 minutes before carving so that the meat fibers can relax, if it doesn't rest, it will be tough.
- (I cover mine while it's resting with an old clean tea towel that I keep for this purpose).
- If you wanted to make roast potatoes etc shove them in in the last hour that the meat is cooking. Try not to nibble as you carve or you will find everyone in the kitchen at carving time fighting you for the best bits :).
Nutrition Facts : Calories 946.9, Fat 61.2, SaturatedFat 26.3, Cholesterol 303.9, Sodium 1264.1, Carbohydrate 7.3, Fiber 0.1, Sugar 6.6, Protein 86.2
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Rachid workout
[email protected]This is the best lamb recipe ever!
Connor Maxxwell
[email protected]I've tried several lamb recipes, but this one is my favorite. It's so easy to make, and the results are always amazing.
Farhan Chaki
[email protected]This is a great recipe for a weeknight meal. It's easy to make, and the lamb is always tender and juicy.
rai kristina
[email protected]I made this recipe for my family, and they loved it. The lamb was cooked perfectly, and the vegetables were delicious.
MAMA WOMEN'S
[email protected]This recipe is a bit time-consuming, but it's worth it. The lamb is so tender and flavorful.
ZULQARNAIN DOGAR
[email protected]I'm not a big fan of lamb, but this recipe changed my mind. It's so delicious!
Nasim Akhter
[email protected]This is a great recipe for a special occasion dinner.
Sk Mondol
[email protected]I highly recommend this recipe to anyone who loves lamb. It's a truly special dish.
Kelvin Slyzer
[email protected]The flavors in this dish are incredible. The lamb is perfectly seasoned, and the herbs and vegetables complement it perfectly.
Marvelous Nton
[email protected]This lamb is so tender, it melts in your mouth.
Nyima Dorjee
[email protected]I've made this recipe several times, and it's always a crowd-pleaser.
Maida Memon
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a truly memorable dish.
S shahed shahed
[email protected]This is the best lamb recipe I've ever tried. It's so easy to make, and the results are always delicious.
Darius Camacho
[email protected]I made this for a special occasion dinner, and it was a hit! Everyone raved about the lamb.
Tamanna Emu
[email protected]This roast lamb recipe is a winner! The lamb was tender and juicy, and the flavors were amazing. I followed the recipe exactly, and it turned out perfectly.