Weeping leg of lamb or mutton with root vegetables from The River Cottage Cookbook by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • saladdays on March 04, 2012

    As I used a 1/2 leg of lamb instead of a whole one I parcooked the vegetables that sit under it in the microwave first. I felt that they wouldn't be fully cooked with a shorter cooking time for the meat. I don't rear my lamb on a farm in Dorset, it comes from the local supermarket instead so wasn't as fatty as Hugh's so the veg weren't as tasty as his would have been but they were still very tasty.

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