Seven-hour roasted leg of lamb with lots of garlic from Cooking Meat: A Butcher's Guide to Choosing, Buying, Cutting, Cooking, and Eating Meat (page 160) by Peter Sanagan

  • garlic
  • lemon juice
  • Show all ingredients...
  • Serves : 8-10

  • EYB Comments

    Can substitute this book’s Beef stock for beef stock. Roast lamb for about 7.5 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book’s Beef stock for beef stock. Roast lamb for about 7.5 hours.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.