Oven (170°C): Cook the room-temperature lamb leg for 4.5 hours, elevated on a bed of rosemary and garlic with beef broth and olive oil, all in a baking dish wrapped in foil.
Oven (220°C): Cook the room-temperature lamb leg for 20 minutes, elevated on a bed of rosemary and garlic with beef broth and olive oil. Cook for an additional 1-1.5 hours at 180°C. The internal temperature immediately after removing the leg from the oven should be 55-60°C for medium rare, or 60–66°C for medium. Cover in foil and allow to rest for 20-30 minutes.
|Average Nutritional Values (serving size 100g)||Per 100 g|
|Total Fat||15 g||23%|
|Saturated Fat||5.9 g||30%|
|Total Carbohydrates||0.1 g||0%|
|Dietary Fiber||0 g||0%|
|Sugars||0 g|| |
|Protein||19 g|| |
|Salt||0.059 g||3% |
Percent values are based on a 2000 calorie diet.
In the freezer at -18 ° C until the date indicated on the packaging.
24 hours in the refrigerator, in a suitable dish.
3 days in the chiller of the refrigerator.