Recipe by kiwidutch
This is the recipe that was used on the New Zealand high country sheep station I spent my early years growing up on. It's simple in the extreme. Kiwi's generally don't like their meat with any red still showing, so if you like your meat still walking this is not one for you :) It was preferred to make rich gravy's, homemade mint sauces etc to serve with this. If cooking mutton (tougher but lots cheaper) instead of lamb, start the same but cook at least 30-60 minutes longer at slightly lower temp again when turning down the temperature. Long and slow is the key, Enjoy!
Top Review by Torachef 1997
My husband loves lamb but I have mixed feelings about it. This recipe was super -- and we both adored it. He also likes the lamb well done -- it was in no way dry or tough, rather it was tender and moist. Very easy and yet yummy! I served it with a simple dijon mustard cream sauce (also from Recipezaar), and it was a super Christmas dinner. Thanks!!!!<br/><br/>UPDATE: 8 years later I have made this recipe multiple times and shared it with MANY folks - it is always a hit! Cannot recommend highly enough!
Directions See How It's Made
- Pre-heat your oven to 450°F (225°C).
- Put a little soy sauce unto the palm of your hand and rub into the meat, repeat until the entire leg is "painted" with soy sauce all over.
- Rub in the sugar all over the lamb.
- Salt and pepper all over.
- NO fat, oil or butter etc is necessary.
- (Set a metal rack into your roasting dish to elevate the meat so that it roasts and doesn't boil in the juices and fat that will drip out during cooking).
- Put into a roasting dish, and COVER it, roast in your really hot oven for 15 minutes.
- After 15 minutes, turn it over, roast a further 15 minutes, still COVERED, this seals in the juices.
- Turn down the oven to 375°F (190°C) and cook UNCOVERED for a further 2.5 -3 hours (turning over half way) depending on how well done you like your meat.
- Use a skewer to check that the juices are running clear from the thickest part of the meat.
- REST the meat for at least 20 minutes before carving so that the meat fibers can relax, if it doesn't rest, it will be tough.
- (I cover mine while it's resting with an old clean tea towel that I keep for this purpose).
- If you wanted to make roast potatoes etc shove them in in the last hour that the meat is cooking. Try not to nibble as you carve or you will find everyone in the kitchen at carving time fighting you for the best bits :).