Meat Rub the marinade into the meat and leave in the refrigerator overnight. Preheat the oven to 160°C. Roast the lamb in the marinade for 60 minutes or until brown on the outside but still slightly pink inside. Remove from the oven and allow it to cool in the sauce. Lift the meat from the sauce and carve into long, thin slices against the grain. The sauce may be thickened slightly with gravy powder or flour.
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