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This is the leg with the shank and bones removed, cut though the thinest part then opened out flat. It can be cooked relatively quickly, served pink inside then sliced to serve or it can be long cooked until very tender.
To cook it quickly, trim off any large pieces of fat but leave the skin intact.
Put the lamb on a board, flesh side up and slice halfway through the thickest parts of the meat (but not right through) so that the thickness of the entire cut is more uniform.
Place in an ovenproof roasting dish, skin side up.
Make small incisions with a small sharp knife all over the skin and push a small slice of garlic and a small sprig of rosemary into each incision.
Drizzle with olive oil and sprinkle with salt and freshly ground black pepper.
Place in a preheated 200°C oven for 20 minutes or until you see beads of rose coloured juices on the surface of the lamb.
Remove from the oven, transfer to a platter, cover loosely with foil and rest 10 minutes.
Remove the foil then cut the whole cut in two pieces. Slice each half across the grain of the meat to serve.
You can also cook this cut on a moderate heat barbecue.
To long-cook, follow the instructions for the Lamb Oyster Shoulder.
Please visit puresouthshop.com for New Zealand’s finest grass-fed red meat delivered right to your door.
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latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!