AUSTRALIAN LAMB
Leg

BASIC COOKING INSTRUCTIONS

Preheat oven to 350°F. Season leg with salt and pepper to taste or baste. Roast for about 1 hour 20 minutes. Remove from oven, cover loosely with foil and let meat rest 10-15 minutes. Carve and serve.

Cooking Tip: The firmer the feel of the meat, the more well-done it is. Just press the lamb—when it has a springy but firm texture and is moderately juicy, the lamb is done. Most people prefer lamb medium-rare or medium, but lamb is also delicious when cooked well-done. A complete cooking guide with an internal meat temperature chart can be found in Cooking & Handling.

BASTES AND SEASONINGS

Classic Seasoning

• 3 teaspoons olive oil
• 1 tablespoon rosemary, dry
• 6 garlic cloves*

*Note: Cut small slits in leg and push in garlic cloves before placing in oven.

Mustard and Rosemary

• ½ tablespoon Dijon or whole grain mustard
• 1 tablespoon honey
• 2 teaspoons olive oil
• ½ teaspoon rosemary, dry
• 2 garlic cloves, crushed
• salt and freshly ground black pepper, to taste

Italian Flavoring

• 8 ounces Italian seasoned tomato paste or 8 ounces tomato paste
• 1 teaspoon oregano, fresh or dry
• 1 teaspoon basil, dry
• 2 garlic cloves, crushed
• ½ cup vermouth (optional)
• freshly ground black pepper, to taste