Best roast leg of lamb

“A classic Sunday lunch, with no fuss and masses of flavour . ”SERVES 8 COOKS IN 1 HOUR 35 MINUTES

roasted leg of lamb
roasted leg of lamb


  • Calories 307 15%
  • Fat13.1 g 19%
  • Saturates4.5 g 23%
  • Sugars1.5 g 2%
  • Salt0.8 g 13%
  • Protein 23.7 g 47%
  • Carbs 24.9 g 10%
  • Fibre 1.9 g



  • 2 kg leg of lamb or hogget
  • 1 bulb of garlic
  • ½ a bunch of fresh rosemary
  • 1.5 kg potatoes
  • 1 lemon
  • olive oil
  • 1 bunch of fresh mint
  • 1 teaspoon sugar
  • 3 tablespoons wine vinegar


  1. Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
  2. Preheat the oven to 200ºC/400ºC/gas 6 and place a roasting dish for the potatoes on the bottom.
  3. Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
  4. Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
  5. Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
  6. Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
  7. Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.
  8. Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
  9. Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
  10. When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.


Try putting a few parsnips or carrots in with the roast potatoes.

Spicy Mutton Curry

This Spicy Mutton Curry is a fabulous Punjabi dish which is prepared with the finest blend of spices.It is a hot and spicy dish which has a mouth watering taste which will appeal to your taste buds.It has a best combo or combination with chappatis or naan/roti.

Spicy Mutton Curry
Spicy Mutton Curry


  1. Mutton pieces    – 250 g·   
  2.     Black Pepper corns   – 1 tbsp·  
  3.       Red chilly pwd  – 1 to 1 ½ tsp· 
  4.   Tomato   – 2·   
  5.     Cloves    – 4 to 5·    
  6.     Oil   – 2 tbsp· 
  7.        Cinnamon   – 2·    
  8.     Ginger garlic paste   – 1 ½ tbsp· 
  9.      Onion  – 2·     
  10.     .Bay leaves  – 1 or 2· 
  11.       Turmeric pwd   – ¼ tsp·     
  12.       Ghee   – 2 tbsp·  
  13.         Coriander pwd  – 1 ½ tsp·
  14. Cardamom   – 2·  
  15.       Yoghurt    – ½ cup·     
  16.     Salt to taste·         Fresh coriander leaves


1 .Wash and clean mutton pieces.Drain the water and keep it aside.Heat oil in a frying pan and add black pepper corns, cloves,cinnamons ,cardamom and bay leaves and saute for a minute.

spicy mutton curry 1
spicy mutton curry 1

2 .Add salt and finely chopped onions.

Spicy Mutton Curry 2
Spicy Mutton Curry 2

3 .Saute the onions till the onions colour changes to light brown.

mutton curry 3 saute onions
mutton curry 3 saute onions

4 .Then add garlic ginger paste and cook it until the raw smell disappears.

Mutton curry raw smell disappears
Mutton curry raw smell disappears

5 .Then add coriander powder,turmeric powder and red chilly powder

Add in red chilli mutton curry 5
Add in red chili mutton curry 5

6 .Combine it well and then add mashed potatoes.

Mutton Curry 6
Mutton Curry 6

7 .Cook until the oil separates out from the masala and the tomatoes turn pulpy then add the mutton pieces and mix well.

Mutton curry 7
Mutton curry 7

8 .Cook on a medium flame for 4-5 minutes ,stirring once in a while.Then add yogurt and mix well.

M C 8
M C 8

9 .Cook for further 4-5 minutes more then add 2 cups of water, stir well.Then taste and adjust seasoning and salt and add freshly chopped coriander leaves.

M C 9
M C 9

10.  Add garam masala pwd and mix well.20 Then transfer the masala into the pressure cooker and pressure cook for 4 whistles. Simmer for 10 to 12 mins. ( the mutton should be cooked to juicy and tender)

M C 10
M C 10

11 .Combine gently once the pressure turns off.

M C 11
M C 11

M C 11(2)
MC 11(2)

12 . Hot and Spicy Mutton curry is ready .Serve it with naan,chappati or roti.


If you don’t like to much spices then reduce the amount of red spices and chili powder and peppercorns and if you don’t have a pressure cooker you can cook mutton in a non stick pan with a tight lid.

Spicy Mutton Fry Curry

Mutton fry curry is from south Indian Cuisine.If you like spicy hot gravies with chappatis or parathas then this dish is for you.It makes a best combo with Pakistani rotis and also with boiled rice etc.Its not just a mouthwatering dish but also makes us feel that we have a hearty meal.

mutton fry curry
mutton fry curry


  1.   Mutton  – ½ kg· 
  2.   Garam masala pwd     – ½ tsp·  
  3.   Red chilly pwd   – 1 tsp·  
  4.   Pepper pwd   – ½ tsp·  
  5.   Cumin pwd   – ¼ tsp· 
  6.   Ginger garlic paste  – 1 tbsp· 
  7.   Chopped onion pieces  – ½ cup· 
  8.   Chopped mint and coriander leaves  – 1 cup·  
  9.  Turmeric pwd – ¼ tsp·      
  10.  Green chilly    – 1 or 2·  
  11.  Grinded coconut paste – 3 tbsp· 
  12.  Onion paste  – 1 cup·   
  13.  Oil  – 2 tbsp·
  14.  Lemon juice     – few drops· 
  15.  Fennel pwd  – ½ tsp· 
  16.  Red chilly  – 1 or 2·  
  17.  Coriander pwd  – 1 tsp·   
  18.  Fenugreek pwd  – ¼ tsp· 
  19.  Fresh coriander leaves·  
  20.  Salt to taste


1 .Wash and clean mutton pieces and drain all the water.Keep it aside.

2 .Chop onion and grind it to paste by adding a little water.

3 .Add a bite sized mutton pieces in a fry pan.

4.   Add turmeric pwd, red chilly pwd, ginger garlic paste and mix well.
5 .Add coriander powder,green chilies,coriander leaves and chopped mint.

6 .Add salt,cumin powder, garam masala powder.

7 .Mix thoroughly and then add grinded coconut paste.

9 .Mix all the ingredients by adding onion paste.

10 .Then add 1 cup of water and transfer the contents to pressure cooker.

11 .Cook for 4 whistles and simmer for 4-5 minutes.

12 .Heat oil in a fry pan and add fennel powder, fenugreek powder and red chillies. Mix well.

13 .Add finely chopped onion pieces and saute for a minute.Then add cooked mutton masala and boil for 2 minutes.

14 . Taste and adjust seasoning and salt.

15 .When the masala attains dry consistency then turn off the flame.

16 .For garnish add chopped coriander leaves and add a tsp of lemon juice and the spicy fried mutton curry is ready.

17 .Serve it with with boiled rice or naan.

Lamb Curry With Rice And Chutney

Introduction To Lamb Curry With Rice And Chutney And Its History

Curried lamb is an Indian dish also known as kosha magsho it is its Bengali version with some variation in the method off cooking this dish and also this dish has also another variation known as railway mutton curry which originated during British raj.

Kosha mangsho is prepared in Bengali style and it consist of more gravy and has less juice and preparing in kosha style will retain its mutton flavor by using kosha cooking and sauteing methods.

The originals curried lamb is prepared in a large pot and we are going to share the original recipe with our viewers and this dish will give you the genuine flavor and taste of the original curried lamb.

Railway mutton curry originated during British raj and was served in long distance trains.This dish was served with dinner rolls.Some restaurants in Kolkata serve this dish in which coconut milk is used and tamarind is used to preserve this railway mutton curry.

Indian Lamb Curry
Indian Lamb Curry

Step One To Prepare Lamb Curry


Scale pt=16    ounce qt=32 ounce     lb=pound or 16 ounce     oz=ounce 

ea=each serving       tsp=teaspoon     tbsp=table spoon

Yield : 10 portions   Each portion : 2 triangles as described below

Lamb fores, lean cut (1-inch-cubes)   18 lb

Water cold  2 galon

Sachet bag:

Thyme  1 tsp

Bay leaf  1

Cloves  whole  6


  1. Place meat in cold water.Stir with wooden paddle to separate.As water boils, remove scum that forms.Continue to remove scum until stock is clear.Add sachet bag and cover.Simmer 1½ to 2 hours.

Step Two To Prepare Lamb Curry


Onions small dice  2 lb

Butter melted  2 lb

Bread flour  1½ lb.

Curry powder  3/4 oz


2. Saute onions in butter in large sauce pot.Cook until tender.Add flour,curry powder cook for 10 minutes.

3. When meat is cooked remove sachet bag and strain stock  in roux (mixture),stirring to keep smooth.Adjust seasoning and consistency; if curry flavor is not strong enough dissolve additional curry in cold water to remove lumps before adding sauce. 

Step Three To Prepare Lamb Curry


There are no ingredients in this step.


Combine meat with sauce.Serve with rice pilaf and chutney.

Irish Lamb Stew

Introduction To Irish Lamb Stew

Irish lamb stew is a traditional folk dish of Ireland although the ingredients in the recipe keep changing from time to time except the mutton.Irish people make the Irish lamb stew by lamb meat or mutton which is less tender in sheep meat and usually the animal from which the stew was made was more than a year old and a year old sheep  fattier and its meat has a more strong flavor than the young sheep.These sheep were more abundant in those times.

Mutton was the dominant ingredients in the preparation of this dish so it was ensured that only the old sheep and those who were economically non viable sheep means the older sheep who  were less viable in producing milk and wool are chosen to make the dish as sheep were one of the source of income for Irish people as they consume and use their milk and wool to cater their needs.

Irish Lamb Stew
Irish Lamb Stew


Step One To Prepare Irish Lamb Stew


Scale pt=16     ounce qt=32 ounce  lb=pound or 16 ounce  oz=ounce 

ea=each serving  tsp=teaspoon     tbsp=table spoon

Yields: 50 portions  : about 10 oz. with vegetables and sauce.

Water boiling  2 gallons

Lamb fores lean cut (½ inch squares)  17 lb 


  1. Place meat in 2 gallons of rapidly boiling water.Stir with wooden paddle to separate.As water returns to boil remove scum that forms.Continue to remove scum until clear.Simmer meat for 1½ hours or util tender.

Step Two To Prepare Irish Lamb Stew


Pearl onions medium size  5 lb

Potatoes parisienne  (small in size)  2 qt

White turnips parisienne (small in size)  1 qt

Carrots Parisienne (small in size)  1 qt


2. Cook each vegetable separately in boiling water, drain.Add liquor from cooked carrots and onions to meat.

Step Three To Prepare Irish Lamb Stew


Butter melted  20 oz

Bread flour  20 oz

Salt  to taste

Pepper  to taste


3. Place butter in heavy pot and add flour to make roux.Do not brown.When meat is cooked strain stock from meat into roux (mixture).Bring to boil.Adjust seasoning and add vegetables, mixing gently with wooden paddle.

4. Serve in bowl or large casserole or in a soup plate.

Note: This stew often made with diced vegetables and without roux and served in a bowl.It can also be thickened by making a puree of part of the potatoes and adding it to the stew.

Roast Beef Hash

Introduction To Roast Beef Hash

Roast Beef hash is a culinary dish mainly served in breakfast normally with potatoes and spices that are mixed together.Roast beef hash became popular in Britain and France during and after second world war when the fresh meat became scarce as rationing limited the availability of fresh meat.

In 2011 it was reported that hash was making a comeback as more than just a dish of leftovers and a breakfast item and was served in high end restaurants as a sophisticated dish in restaurants of United States.

Hormel a meat packing company in United States claims that it introduced the roast beef hash to the U.S. in 1950 but hash foods were part of American cuisine since 18th century and it is attested by the names of many dishes which contains the hash word with their names and also there were many hash houses present in the U.S. before the year 1950

Beef Hash
Beef Hash


Step One To Prepare Roast Beef Hash


Yield: 25 portions  each portion: 8 oz

Onions diced fine  1 lb

Celery diced fine  8 oz

Salad oil  5 oz


  1. Saute onions and celery in hot oil in skillet until tender.Cool.

Step Two To Prepare This Dish


Potatoes cooked,cold (3/8 inches diced)  6½ lb

Roast beef cooked coarsely chopped  4½ lb

Salt  to taste

Pepper  to taste 


2. Combine onions and celery with potatoes and beef.Season to taste.

Step Three To Prepare This Dish


There are no ingredients in this step


3. Pan fry 8 oz portion in hot frying pan with very little oil.Pan must be very hot when hash is added to prevent sticking.Form in shape of omelet by folding in thirds, edges to center.When heated through and golden brown,place on bake sheets to be reheated at service time.May be served with poached egg.

Note: Hash may be baked in pan in oven.For more economical service meat may be ground and ratio of potatoes increased.Other cooked meats may be substituted for roast beef and the hash named according to the ingredients.When serving plain or without poached eggs, hash may be sprinkled with fresh chopped parsley at serving time.

Yorkshire Pudding

Introduction To Yorkshire Pudding

The Yorkshire pudding was invented by the cooks in the northern England.The cooks invented it when the wheat flour came into general use .The cooks decided to make optimum use of the fat drippings from the meat when the meat is being roasted.During the roasting the meat whether it is beef,mutton drip some liquid which contains fats and these cooks make use of this dripping to make the batter pudding by adding the eggs milk bread flour butter etc.The first recipe related to Yorkshire pudding named as “the dripping pudding” was published in 1737 in a book named as “the whole duty of a woman”

Originally the Yorkshire pudding was served as a first course of the meal before the main course of meal to dull the appetite of the guests because the cost on the making of this pudding was less as compared to other meat dishes so this pudding is given to the diners so that after eating this pudding their appetite become dull and they will not each so much of the expensive meat dishes.

Yield: 50 portions  Each portion: about 3 by 4 inches

yorkshire pudding
yorkshire pudding

Step One To Prepare Yorkshire Pudding


Eggs whole  20

Milk  2 qt

Bread Flour  2 lb

Salt  1 oz

Butter melted  24 oz


  1. Break eggs in mixing bowl: beat well.Add milk : mix well.Add flour and salt ;beat until smooth.Beat in melted butter.

Step Two To Prepare Yorkshire Pudding


Drippings from the roast beef (fat only)  24 oz


2. Place 12 oz drippings in each 2-15-by 18-inches baking pans.Place pans on the range and when smoking hot , divide batter evenly between pans.

3. Place pans in oven at 375°F on lower shelf or bottom of the oven .Do not open the door for 25 minutes.Total cooking time about 35 to 40 minutes.Remove from oven and drain excess fat by tipping pan to pour off excess.Cut in squares to serve,25 portions per pan.

Beef Stew

Beef stews are being made since Ancient times and the oldest evidence of stew was found in Japan which is also the place of origin of fishing equipment.

Beef Stew
Beef Stew


Step One To Prepare Beef Stew


Yield: 50 portions   Each portion  8 oz, stew with 3 oz meat

Chuck or other boneless beef cut (1 inches in cubes)  17 lb

Salad oil  1 pt

Canned tomatoes (and juice) chopped    1 no 2½ can

Water  3 gallons

Salt  to taste

Pepper  to taste


  1. Brown meat in hot oil in sauce pot or in pan in oven.Stir occasionally with fork or with wooden paddle.When uniformly browned on all sides,add chopped tomatoes, water and seasoning.Simmer about 2 hours or until tender.Drain meat stock into large pot.

Step Two To Prepare Beef Stew


Turnips yellow (half inches cut in dice)  3 lb

Carrots (3/4 inches in dice)  5 lb

Celery (3/4 inches in diagonal pieces)  2 lb

Onions coarse cut  2 lb

Potatoes (3/4 inches in dice cut)  7 lb


2. Add turnips,carrots,celery and coarse cut onions.Simmer until vegetables are nearly cooked;then add potatoes.

Step Three To Prepare Stew


Pearl onions medium size  50 pieces


3. Cook separately

Step Four To Prepare Beef Stew


Tomatoes caned whole Italian style   50

Frozen green peas  2½ lb


4. Heat tomatoes in large rectangular pan (steam table pan) size (12-by 12-by 2-in)

5. Cook peas

Step Five To Prepare Stew


There are no ingredients in this step


6. When potatoes are cooked , adjust seasoning.

7. Serve generous 8 oz .ladle of stew in large soup bowl with about 3 oz cooked meat.Distribute vegetables as evenly as possible.Top each bowl of stew with 1 whole tomato, 1 pearl onion: Sprinkle a few cooked peas over serving.Stew may be accompanied by dumplings.

Italian Meat Balls

Introduction To Meat Balls

The origin of meat balls and spaghetti originated from Italy when the poor immigrants from Italy migrated to the US from Italy from (1880-1920)

Italian Meatballs
Italian Meatballs

Step One To Prepare Italian Meat Balls


Yield: 50 portions  Each portion : 2 meat balls with pasta and spaghetti sauce

Onions finely chopped  3 lb

Celery, fine chopped  1 lb

Garlic minced  2 tbsp

Salad oil  8 oz


  1. Saute onions celery and garlic in oil.

Step Two To Prepare This Dish


Bread fresh cubed  1 lb

Stock or milk  24 oz

Ground beef  12 oz

Eggs whole  8

Parmesan cheese grated  4 oz

Parsley finely chopped  3 oz

Oregano minced 1 tbsp

Salt  to taste

Pepper  to taste


2. Combine bread and stock or milk in large mixing bowl; mix well.Add remaining ingredients,blend thoroughly.

3. Using no 12 ice cream scoop as measuring guide, scale 2½ oz meat balls.Scale entire mix up,then mold all balls into round shape.

Step Three To Prepare This Dish


Stock hot  1 qt


4. Place meatballs in greased roast pan; bake 1/2 hours at 350°F.Remove meat balls into smaller pans add hot stock and cover.Keep hot for service.

5. Serve 2 meatballs on top of a portion of pasta and spaghetti sauce (recipe given below)

Spaghetti Sauce

Step One To Prepare Spaghetti Sauce  


Salad oil  1 pt

Onions finely chopped  2 lb

Celery finely chopped  1/2 lb

Green peppers finely chopped  2 oz

Garlic minced  5 tbsp


Saute onions celery and green peppers in salad oil for about 10 minutes stirring frequently.

2. Add garlic and cook for about 2 minutes.

Step Two To Make Spaghetti Sauce  


 Tomatoes crushed  2 no 10 cans

Tomato puree  1 no 10 can

Sweet basil leaves crushed  2 tsp.

Oregano leaves crushed  2 tsp

Bay leaves  2

Salt  to taste


3. Add tomatoes,puree and seasonings.

4. Simmer uncovered for 2 hours.

5. Remove from fire and puree sauce through fine food mill.

6. Season with salt ad hold for service.

Note: To make meat sauce for spaghetti  use basic sauce above and add 2 lb of lightly sauteed ground beef drained.

Beef Tenderloin Wellington

Introduction To Beef Tenderloin Wellington

Beef tenderloin wellington is a delicious beef tenderloin (fillet steak) which is covered with pie dough and believe me it will give you a finger licking good tasty dish.

beef tenderloin wellington
beef tenderloin wellington

Step One To Prepare Beef Tenderloin Wellington


Yield : 8 portions   each portion : 1′ slice (¾ inch)

For the preparation of the dough:

Bread flour  24 oz

Salt  1/2 tsp

Butter  6 oz

Shortening  6 oz

Egg yolks  3

Olive oil  1/2 oz

Cold water  6 to 8 oz


  1. Sift flour.Fold remaining ingredients into flour for pie dough.Blend lightly.Cover dough with cloth; allow to stand 1 hr.

Step Two To Prepare Beef Tenderloin Wellington


Beef tenderloin (fillet steak), whole ,trimmed peeled  1(5 lb)

Liver pate (recipe given below) or foie grass  8 oz

Truffle peelings, finely chopped  2 oz


2. Sear tenderloin well, leaving center practically with liver pate or foie gras.sprinkle with chopped truffles.

Step Three To Prepare Beef Tenderloin Wellington


Egg wash  to brush

Salad oil  for pan.


3. Roll out pate en croute dough 3/16 inch thick.Wrap dough around tenderloin keeping seam on bottom.Fold ends under.Decorate with cut-out made from dough trimmings.

4. Brush surface with egg wash.Place on oiled bake sheet.Bake at 350°F about 40 minutes or until dough is done. (if dough browns too quickly shield with foil).

5. Cut with slices about 3/4 inches thick: serve 1 slice per portion.Serve madeira sauce (recipe given below) separately in gravy boat or appropriate container.

Note if foie gras or liver pate has chopped truffles,truffles may be omitted as a separate ingredients.

Beef Liver Pate

Introduction To Beef Liver Pate

Beef liver pate is an appetizer and it gives a wonderful taste to beef tenderloin wellington dish and you can also use it as an appetizer by spreading it on a bread slice or bun after giving slice color in heated pan and adding some butter on the pan.

beef liver pate
beef liver pate

Preparation Time

10 minutes

Cooking time

10 minutes

Resting time

15 minutes 

Total time

20 minutes


  • Servings :8 people
  • 2 tablespoons pastured butter or ghee
  • 750 grams beef liver with removed membrane.
  • 1/2 large diced yellow onion
  • 1½ tablespoons heavy cream or coconut cream
  • 1 teaspoon garlic powder
  • 1 tablespoon coconut aminos
  • 1/2 teaspoon paprika
  • 1/2 teaspoon white pepper
  • .75 teaspoon sea salt


  1. In a medium skillet, melt butter or ghee.
  2. Add onion and saute until translucent. Add chopped liver and cook until completely done but not overcooked.
  3. Place cooked onions and liver into a food processor. Add remaining ingredients and blend until smooth and even throughout.
  4. Add more salt if necessary and pulse a few more times to blend well.
  5. Transfer to a mason jar and store in the refrigerator for up to 2 weeks.

Madeira Sauce

madeira sauce
madeira sauce


  • 1 shallots
  • Glass of port
  • salt and pepper  to taste
  • 135 ml madeira wine
  • 475 ml beef stock
  • 3 tbsp flour
  • 7 tbsp usalted butter


Melt 3 tablespoons of butter.Then add the flour stirring constantly until brown and smooth.Add beef stock and wine-stir and keep stirring until thickened.Add the shallots and port in a separate pan and reduce.When reduced mix it with medeira sauce and season it.