"THE GREAT INTERNATIONAL INTERNET
RECIPE SWAP/BAKE-OFF"
ROAST LAMB
INGREDIENTS
Trim away thick pieces of fat so meat has an even, thin fat covering.
Weigh and estimate approximate cooking time. Insert slivers of garlic
and leaves of rosemary in small cuts in flesh, if desired. Rub surface
with paste made from mixing mustard and soya sauce.
Shield shank end of leg with an 8cm strip of foil. Place meat on a
ridged or raised roasting pan. Cook on high for 5 mins, then on med. for
10 - 15 mins per 500g, turning meat after 20 mins and removing the foil.
Take out when meat is nice and brown.
THIS IS ONE OF NZ'S TRADITIONAL MEALS.
By Group 8 Cargill High School Invercargill
