Leg of lamb weighing 2 ½ kg / 5lb 8oz
of vegetable oil
carrots, cut into large chunks
onion, cut into quarters
glass red wine (about 150ml)
beef or lamb stock
(4 or 5 potatoes per person)
(50g cooked per person)
(3-4 per person)
(1-2 per person)
Birds Eye Peas
(25g cooked per person)
- Peel and finely slice 4 garlic cloves, and pick off small sprigs of rosemary.
- Using a sharp knife, make at least 30 small incisions all over the lamb. Push the garlic slices and rosemary into the incisions. If preparing in advance, cover the lamb well and refrigerate.
- Preheat the oven to 190°C / 170°C fan / gas 5. Meanwhile, heat the olive oil in a large frying pan and brown the lamb all over.
- Scatter the carrot, onion, remaining garlic and rosemary in a large roasting tin, pour in the wine and stock, then transfer the browned lamb into the tin.
- Roast for around 1 hour 45 minutes, turning the lamb over halfway through. Once cooked, remove the lamb, cover in foil and rest in a warm place for roughly 30 minutes.
- While the lamb is resting, it’s time to make the gravy. Pour the tin of stock into a saucepan through a sieve, removing all the vegetables and herbs. Reduce the heat if you want to concentrate the flavour and skim off any fat that comes to the surface.
- Place all the Aunt Bessie’s products onto a tray, and cook them by following the instructions on the packet. Don’t worry, the lamb will stay nice and warm under the foil.
- Finally, carve the lamb and serve with the gravy and Aunt Bessie’s products.