Rosemary lamb

Fairlady
4 servings
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Lamb

By Food24 November 03 2009
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Ingredients (11)

2.00 kg lamb — shoulder
2.00 fresh rosemary
15.00 ml flour — cake
6.00 garlic — cloves, crushed
salt and freshly ground black pepper
1.00 large cooking bag
6.00 turnips — peeled
6.00 leeks
6.00 carrots — young
15.00 ml lemon — peeled and grated
125.00 ml wine — white
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Method:

Scatter shoulder of lamb with rosemary and flour. Rub garlic, salt and pepper all over meat.
Place vegetables in cooking bag and place lamb on top. Add lemon peel and spoon white wine over.
Close bag, prick a few holes at top with a skewer and roast at 180 ºC for 2 hours or until golden brown.
TOTAL KILOJOULE COUNT: 8 955 kJ (2 140 Cal). A portion: 2 240 kJ (535 Cal).



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