Christmas Carvery Leg of Welsh Lamb with Winter Spice and Pears

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Tuesday 9th June 2015

Ingredients

1 whole carvery (part-boned) leg of Welsh Lamb

1 ripe pear, peeled, cored and quartered

2.5ml (½ tsp) cinnamon

5ml (1 tsp) brown sugar

4 pears

150ml (¼ pt) sweet cider

2.5ml (½ tsp) mixed spice

Method

  1. Preheat the oven to gas mark 4-5, 180°C, 350°F.
  2. Weigh the joint and calculate the cooking time using timings: Medium - 25 minutes per 450g/½kg (1lb) plus 25 minutes Well Done - 30 minutes per 450g/½kg (1lb) plus 30 minutes
  3. Mix pear with cinnamon and sugar.
  4. Take the pear pieces and push into the space left by the removed leg bone - if you need to cut the strings to place pear into joint, just re-tie.
  5. Place the joint in a roasting tin lined with foil.
  6. Add the whole pears to the pan and pour over the cider and sprinkle with the mixed spice. Open roast for the calculated cooking time.
  7. Remove the pears after about 40 minutes, when they are tender but still retain their shape.
  8. Remove lamb from the oven and allow to stand for 10 mins before carving.
  9. Pour the meat juices into a pan and boil to reduce - thicken if you wish.
  10. Serve thick slices of lamb with pears and festive roasties and greens of your choice.
  11. Festive bows make a good centre piece!!

Recipe Information

Serves 6
Calories 235 kcals
Cooking Time

Nutrition Information

Calories 235 kcal

Energy 984kj

Fat 9.2g

Saturates 3.9g

Salt 0.22g

Iron 2.14mg

5-a-day 1


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