Roast milk fed lamb

Roast milk fed lamb

Easter period is when milk fed lamb is available on the market. The meat is tender, pale and mild in taste as the animal is so young.

1. Season lamb ribs/leg steaks with salt, white pepper, Sichuan pepper or rosemary, rest on rack and keep in the fridge for a day or two. 

2. Cut eggplant, radish, carrot, onion etc into big pieces, cook with salt, pepper and some water for a few minutes to just soften.

3. Put precooked vegetable in baking dish, place lamb with the rack on top, bake at 230˚C for 10 minutes, rest with oven door ajar for another 5 minutes to get a pink cooking degree.