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 :).

NEW ZEALAND ROSEMARY LAMB SHANKS

Steps:

• Rub salt and pepper over lamb. In a large skillet, heat butter over medium-high heat; brown meat. Transfer meat to a 6- or 7-qt. slow cooker. Add wine to skillet; cook and stir 1 minute to loosen brown bits. Pour over lamb. Add the parsnips, carrots, turnips, tomatoes, onion, garlic and broth. Cook, covered, on low 6-8 hours or until meat is tender. , Remove lamb; keep warm. Stir in peas, parsley and rosemary; heat through. Serve lamb with vegetables.

HIGH ALTITUDE LAMB

Steps:

• Preheat oven to 550 degrees F.
• Place lamb fat side up on rack in roasting pan.
• With small sharp knife cut slits all over lamb.
• Place garlic slivers in slits.
• In small bowl combine savory through olive oil and combine well.
• Rub herb mixture over lamb.
• Salt and pepper lamb, if desired.
• Insert meat therometer into lamb.
• Bake at 550 degrees F for 15 minutes (rare-internal temp 140), 20 minutes (medium-internal temp 160), or 25 minutes (well-internal temp 170).
• Turn off oven.
• Do not open oven door for 3 1/2 hours.
• Pour off 2 Tablespoons fat into saucepan and cook with 1 Tablespoon flour.
• Add drippings and chicken stock to equal 2 cups.
• Cook until thickened.