Seared then oven roasted
Seared then oven roasted

Nothing is easier and more delicious than roasting your own leg or rack of lamb. Whether for a festive meal, or home made gourmet dinner, all you need is a good butcher who supplies choice cuts and a short 3-4 hour in the fridge with olive oil, garlic and rosemary.

Mallorquin baby lamb shoulder

After that its you and the thermometer, making sure its perfectly pink inside.

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