Best New Zealand High Country Sheep Station Roast Lamb Recipes

NEW ZEALAND HIGH COUNTRY SHEEP STATION ROAST LAMB

Steps:

• 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 :).

COLONIAL GOOSE

Steps:

• For the marinade:
• Combine the ingredients and set aside while you prepare the meat and the stuffing.
• For the stuffing:
• Melt the butter and honey over low heat, add the other ingredients and combine well.
• Force the stuffing into the cavity in the meat, and sew it up with fine string.
• Place the leg into a large oven baking bag sitting in a baking dish large enough for the lamb, and then add the marinade mixture.
• The meat is best prepared early in the morning.
• Tend it all day, regularly turning it over in the marinade throughout the day.
• Cook at 350 F (180 C) for two hours but check on the progress at 90 minutes.
• If you don't have an oven bag, just place it in the roasting pan as you normally would but if the meat looks like it may be over browning, it can be covered by foil.
• Remove the string before carving.
• Strain the marinade and use three or four tablespoons of the liquor to make gravy.

GIGOT DE SEPT HEURES (FRENCH SEVEN HOUR ROAST LAMB)

Steps:

• Preheat oven to 300 F/ 150°C.
• Make small incisions in the lamb and put a sliver of garlic inside each incision.
• Rub the lamb well with the olive oil and season all over with the salt and pepper.
• Place it in a Dutch oven and add the sliced onions, whole carrots, whole garlic cloves, bouquet garni and wine.
• Put the lid on the Dutch oven.
• In a medium bowl combine the flour and water to form a rough dough, mixing well with a wooden spoon. (Don't worry you don't have to eat it).
• Use the dough like grout to create a seal that connects the lid to the Dutch oven.
• Place in the oven and cook for 7 hours.
• Remove from the oven and break the seal.
• Serve.