Name: Rolled leg of lamb with rosemary
Yield: 50 servings
Cuisine: Cooking Method
Ingredients: 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; 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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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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Method:

TO PREPARE MEAT: Season on inside with half the salt and pepper. Sprinkle gelatine and rosemary on inside of meat, roll up and secure meat with string at regular intervals. Place meat on rack of a roasting pan and roast at 160 ºC for: 20 to 25 minutes per 500 g, plus 20 minutes for medium, and 25 to 30 minutes per 500 g, plus 25 minutes for well done.
ROSEMARY BASTING SAUCE: Mix all ingredients together. Baste meat at regular intervals during cooking. Leave meat in warming drawer for 10 minutes to facilitate carving. Remove string and carve into thin slices. Serve with a potato and cheese bake, stuffed tomatoes and buttered baby marrows.