Label
All
0
Clear all filters

Roast Leg of Lamb

Rate this recipe

Preparation info
  • Serves

    4–6

    • Difficulty

      Medium

Appears in

By Gary Rhodes

Published 1999

  • About

With the introduction of potatoes, daily meals changed to become ‘meat with two veg’, and long may this continue. It makes for a great Sunday lunch, with a gathering of family and friends enjoying very simple foods. Lamb wasn’t part of this tradition until well into the eighteenth century, as sheep were valued primarily for their wool, and it was only occasionally therefore that young sheep, or lamb, was available.

So this is a recipe for a simple leg of lamb with no other flavourin

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title