Baked lamb leg

Te Mana lamb, after searing

Friends gave me a lamb leg from New Zealand, a special breed and raised grazing on chicory, providing more protein than grass and the meat has higher level of Omega 3.

Baked lamb leg with rosemary and garlic

I noticed that it is indeed a very meaty leg at 1.5kg, without the shank part, and thus need longer cooking than normal. I cook it in the traditional way with rosemary and garlic. Found the meat very tender, fiber dense like tenderloin, very tasty.

Baked lamb leg

1. Season with salt and white pepper for a day.

2. Sear in a pan to brown all surfaces.

3. Spread a mixture of crushed garlic, chopped rosemary, olive oil and salt all over, wrap up in baking paper then aluminum foil.

4. Bake at 180˚C for 75minutes, rest for another 20 minutes.