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Ingredients (11)
8.00 kg | lamb — leg |
20.00 ml | salt |
10.00 ml | black pepper — freshly ground |
60.00 ml | Sheridans gelatine |
20.00 ml | dried rosemary |
ROSEMARY BASTING SAUCE
250.00 ml | wine — dry white |
15.00 ml | lemon juice |
3.00 | garlic — cloves, crushed |
10.00 ml | dried rosemary |
2.00 ml | salt |
3.00 ml | black pepper — freshly ground |
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