Gundagai Lamb Spring Leg Roast

Directions

1. Defrost your Bone-In Lamb Leg in the refrigerator about 24-48 hours before cooking. Next gather your ingredients and unwrap the lamb leg from the packaging. Make sure that you have a pan that can fit everything! 

2. Preheat your oven to 450°F. Next, clip your rosemary sprigs into 1 inch pieces and clean your garlic cloves. Take a knife and cut about 15 slits into the top of the Lamb Leg. Stuff each slit with a garlic clove and rosemary sprig. This will allow the natural oils of the rosemary and garlic clove to seep into the meat, keeping it nice and moist. 

3. Next, generously cover in olive oil, cracked black pepper, salt, and lemon zest. Set aside. Then cut up your carrots (skin on is great), purple potatoes, yellow potatoes, and shallots. Add to a bowl and throw in the rest of your cut rosemary sprigs and garlic.

4. Season the veggies with olive oil, the juice of one lemon, and Greek Freak Seasoning. Then toss your veggies, coating them evenly with the mixture.

5. Put a parchment paper over your pan and cover with olive oil. Next, set down your Bone In Lamb Leg and evenly spread your vegetable mix around it. 

6. Now it’s off to the oven! You’ll want to roast it for about 25 minutes at 450°F. Then, turn your oven down to 325°F/350°F and roast for an additional 20 minute per pound or until the internal temperature reaches 130°F-135°F. 

7. Take your lamb out of the oven and let it rest for about 15 minutes. Then transfer to a dish of your choice and serve!