Christmas Butterflied Leg of Lamb![]() ![]() ![]() ![]() |
Ingredients
|
Method |
Energy kJ (kcal) | 1063 (254) |
Protein (g) | 32.7 |
Fat (g) | 11.0 |
Saturated (g)
|
4.6 |
Carbohydrate (g) | 6.1 |
Sugars (g)
|
5.8 |
Sodium (mg) | 488 |
Iron (mg) | 2.5 |
Zinc (mg) | 4.7 |
Vitamin B12 (ug) | 3.3 |
Vitamin D (ug) | NA |
Selenium (ug) | 6.2 |
Cooking in the Oven
Preheat oven to 190°C. Place the marinated leg cut side up, on a rack over a roasting tray. Fan-bake in the oven for 15 minutes. Turn the lamb over and continue to roast for another 15-20 minutes or until cooked to your liking. Rest in a warm place, covered, for 10-15 minutes before carving. Serve with your favourite seasonal vegetables or salad.Cooking on the BBQ
Lightly oil a preheated barbecue and grill the butterflied lamb over a low steady heat, turning it several times and basting with any leftover marinade, for 30-35 minutes. Remove from the heat and rest in a warm place, covered, for 10-15 minutes before carving. Serve with your favourite seasonal vegetables or salad.