Roast leg of lamb, well half anyway. Look for the links toward the end of this page for more.
Roast leg of lamb.
Place lamb into baking pan, drizzle vegetable oil over the meat.
Rub over the lamb a mix of sea salt, ground black pepper, garlic granules, dried rosemary, dried sage.
Place in preheated oven 180 C and cook. Times dependent on the weight and how you like your meat.
Leave lamb to rest for 10 minutes before carving.
Nice with roasted potatoes, Yorkshire puddings, mixed vegetables, stuffing, mint sauce on the side. A little lamb gravy drizzled over the meal.
Buy the cheapest dried stuffing mix and add in ground salt and pepper, dried sage, dried Parsley, garlic granules and dried Basil, mix with a little warm water and put the wet mix into a small Dish.
Ready to go into the oven.
Place the Stuffing in the oven, just cook for around 20 minutes. At 180 C.
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