| Ingredients | How to cook a carvery leg of lamb
How to cook a carvery leg of lamb
There’s no better time to treat your family with this superb cut than the festive season. The lamb carvery leg is a visual feast as well as a delicious one. with lots of fresh flavours added to the mix it’ll be a meal like no other.
Carvery leg of lamb is ideal when a smaller leg of lamb is required. The aitch bone has been removed leaving the shank bone in for presentation. It has been tied for ease when cooking and carving.
How to cook
Best cooking methods – Roast
Remove the meat from the fridge at least an hour before cooking so it comes up to room temperature. Trim any pockets of fat from the lamb but leave the skin cover intact. Place skin-side down on a chopping board and season with salt and pepper.
Preheat the oven to 200°C or 180°C fan bake. Heat a little oil in a roasting pan and brown the lamb well on all sides. Remove from the heat then place the lamb on a rack in a roasting dish in the oven for 45 minutes. Poke a metal skewer or thin knife into the centre, count to three and then test it on the inside of your wrist. It should feel warm - if it doesn’t, cook for another 15 minutes and try again.
Place the lamb on a warm plate and cover with foil to rest for 15 minutes before removing the string and carving. Serve warm with gravy or mint sauce, or cold in thin slices with cranberry jelly.
- Good source of Protein
- Low Sodium
- Good source of Vitamin B12, Niacin (Vitamin B3) and Zinc
- Source of Iron, Potassium, Omega-3 Fatty Acids, Phosphorus, Pantothenic Acid (Vitamin B5), Riboflavin (Vitamin B2), Thiamin (Vitamin B1), and Vitamin B6
Leg - Boned, Lean, Slow Roasted (per 100g)
- Energy: 668kJ
- Energy: 160kcal
- Protein: 25.3g
- Total Fat: 6.4g
- Saturated Fat: 2.08g
- Polyunsaturated Fat: 0.41g
- Omega 3: 0.17g
- Monounsaturated Fat: 1.84g
- Cholesterol: 79.3mg
- Sodium: 62mg
- Iron: 1.71mg
- Zinc: 3.69mg
- Vitamin B12: 1.58ug
- Vitamin D3: 0.01ug
- 25-OH Vitamin D3: 0.11ug
- Selenium: 4.6ug
Consider nutrition information of other ingredients added while cooking.
Source: The Concentration of Selected Nutrients in New Zealand Beef and Lamb Cuts and Offal Items, 2nd edition. Massey University, May 2013.