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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #5-ingredients-or-less #very-low-carbs #main-dish #lamb-sheep #easy #beginner-cook #dietary #comfort-food #high-protein #low-carb #new-zealand #high-in-something #low-in-something #meat #taste-mood
You'll also love
Renai Giltnag
[email protected]This recipe is a great way to impress your guests. The lamb is always tender and juicy, and the gravy is rich and flavorful.
Eddyy Lee Spartah
[email protected]This recipe was a bit too salty for my taste. I'll try it again with less salt next time.
Anzam Ahamed
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I usually serve it with mashed potatoes and roasted vegetables.
Abdur Rahman Saon
[email protected]This recipe is a keeper! The lamb was so tender and flavorful, and the gravy was perfect. I'll definitely be making this again.
Wasim Baig
[email protected]The lamb was a bit tough, but the gravy was delicious. I'll try this recipe again with a different cut of lamb.
Sk Remon Haque
[email protected]This recipe was easy to follow and turned out great! I served it with roasted potatoes and green beans, and it was a delicious and satisfying meal.
Fatima Sarwar
[email protected]I'm not a big fan of lamb, but I really enjoyed this recipe. The lamb was cooked perfectly, and the gravy was amazing.
Berihun Chane
[email protected]This recipe is a great way to use up leftover lamb. I made it in my slow cooker, and it turned out perfectly.
Andy5486250
[email protected]The lamb was a bit dry, but the gravy was excellent. I'll definitely try this recipe again, but I'll cook the lamb for less time next time.
ochieng derrick
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends.
Sulman Yousaf
[email protected]This recipe was absolutely delicious! The lamb was so tender and flavorful, and the gravy was rich and savory. I served it with roasted vegetables and mashed potatoes, and it was a perfect meal.