Leg of lamb with butternut squash


Here’s another super easy roast recipe, inspired by the ginormous whole leg of lamb we had in the freezer where we bought half an animal recently. This should keep us going all week 😉

Whole leg of lamb (2-2.5kg)
Tbsp finely chopped fresh sage or dried
Knob of goats butter (sliced into 5)
4 med sized red onions (peeled, left whole)
4 large carrots (top, tailed, peeled and halved)
1kg butternut squash (scrubbed, deseeded and cut into 6)
Freshly ground sea salt and black pepper

– preheat the oven to 200 degrees

– put all your veg on a large baking tray and place the lamb on top in the centre

– slash the skin 5 times with deep cuts

– season everything with salt and pepper, cover the lamb with sage then put the butter slices into the cuts you just made

– roast for 30 mins, then turn the heat down to 160 degrees

– roast for a further 30 mins per kilo for med-rare and 40 mins per kilo for med cooked meat

– when it’s cooked remove the lamb and allow to rest for at least 30 mins

– take the butternut and 6 of the 8 carrot pieces away for serving

– tip the onions, rest of the carrot and all the pan juices into your blender and whiz on high for a 5-10 seconds for fab gravy

– serve your lamb, roast butternut and carrots with tons of green veggies



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