2kg lamb leg (bone-in)
3 garlic cloves
1 tbsp Country Range mint sauce
200ml lamb stock
Salt & pepper
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2kg lamb leg (bone-in)
3 garlic cloves
1 tbsp Country Range mint sauce
200ml lamb stock
Salt & pepper
1. Stud leg with garlic.
2. Rub with mint sauce, salt and pepper.
3. Roast at 180°C for 2 hrs.
4. Rest and serve with reduced stock gravy.
Family run business centred on food since 1971. Suppliers of the highest quality fresh meat, frozen, dry & ambient food products.
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