98 Roast Meat

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 6-8 portions U.S.A. Imperial Metric
Leg of lamb 5–6 lb. 5–6 lb. 2.25–3 kilos
Garlic cloves 2 2 2
Salt To season To season To season
Black peppercorns To season To season To season
Flour To dust To dust To dust


Comment on Method

In accordance with ancient tradition, many gourmet authors and leading chefs prefer to cook their roasts at a high initial temperature and then reduce heat to roughly 400°F. I am not a traditionalist. It has been proven time and time again that a stable temperature of 300°–325°F. throughout cookery produces a tender, succulent, and above all economic result. The time has now gone when we can afford to let such expensive meat cuts evaporate.





Method of Preparation

  1. Peel cloves of garlic and cut into thin slices as shown in Step 1.
  2. Dry meat with a clean cloth.
  3. Preheat oven to 325°F.