{"id":29441,"date":"2024-11-13T13:10:11","date_gmt":"2024-11-13T13:10:11","guid":{"rendered":"https:\/\/bluffmeatsupply.co.za\/?post_type=recipe&#038;p=29441"},"modified":"2025-11-24T11:51:34","modified_gmt":"2025-11-24T11:51:34","slug":"roasted-leg-of-lamb","status":"publish","type":"recipe","link":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/recipe\/roasted-leg-of-lamb\/","title":{"rendered":"Roasted Leg of Lamb"},"content":{"rendered":"<h4>Ingredients<\/h4>\n<ul>\n<li>2kg bone-in leg of lamb<\/li>\n<li>4 cloves garlic, minced<\/li>\n<li>1 tablespoon olive oil<\/li>\n<li>1 tablespoon chopped fresh rosemary<\/li>\n<li>1 tablespoon chopped fresh thyme leaves<\/li>\n<li>1 tablespoon Dijon mustard<\/li>\n<li>1 tablespoon kosher salt<\/li>\n<li>2 teaspoons ground black pepper<\/li>\n<\/ul>\n<h4>Method<\/h4>\n<p>1.Preheat oven to 160\u00baC. Line a roasting pan with aluminum foil.<\/p>\n<p>2.Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts in a diamond pattern.<\/p>\n<p>3.In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.<\/p>\n<p>4.Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.<\/p>\n<p>5.Place into oven and roast until it reaches an internal temperature of 60\u00baC for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let it rest 15 minutes before slicing.<\/p>\n<p>Source: https:\/\/damndelicious.net\/2019\/04\/06\/roasted-leg-of-lamb\/<\/p>\n<p>&nbsp;<\/p>\n<div class=\"hide-redirect-shortcode\">\t\t<meta http-equiv=\"refresh\" content=\"60; url=https:\/\/bluffmeatsupply.co.za\/touchscreen\/\">\r\n\t\tPlease wait while you are redirected...or <a href=\"https:\/\/bluffmeatsupply.co.za\/touchscreen\/\">Click Here<\/a> if you do not want to wait.\r\n<\/div>\n<div class=\"qrcpromodalwrapper\" style=\"margin: 20px 0;\"><button type=\"button\" class=\"qrc-modal-toggle\" id=\"popModal_ex2\" style=\"background:#d81313;color:#ffffff;border: 1px solid #ce1e1e;border-radius:20px;padding: 6px 14px;font-size:17px\">Click To View On Phone<\/button><div class=\"qrc_modal\"><div class=\"qrc-overlay qrc-modal-toggle\"><\/div><div class=\"qrc-modal-wrapper qrc-modal-transition\"><span class=\"qrc-modal-toggle\">&times;<\/span><div class=\"qrcswholewtapper\" style=\"text-align:left;\"><div class=\"qrcprowrapper\"  id=\"qrcwraa2leds\"><div class=\"qrc_canvass\" id=\"qrc_cuttenpages_2\" style=\"display:inline-block\" data-text=\"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/recipe\/roasted-leg-of-lamb\/\"><\/div><div><a download=\"Roasted Leg of Lamb.png\" class=\"qrcdownloads\" id=\"worign\">\r\n           <button type=\"button\" style=\"min-width:250px;background:#c0081d;color:#ffffff;font-weight: 600;border: 1px solid #e2141b;border-radius:20px;font-size:17px;padding: 6px 0;\" class=\"uqr_code_btn\">Scan QR \ud83e\udc0b<\/button>\r\n           <\/a><\/div><\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Ingredients 2kg bone-in leg of lamb 4 cloves garlic, minced 1 tablespoon olive oil 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme leaves 1 tablespoon Dijon mustard 1 tablespoon kosher salt 2 teaspoons ground black pepper Method 1.Preheat oven to 160\u00baC. Line a roasting pan with aluminum foil. 2.Using paper towels, pat lamb [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":33273,"comment_status":"open","ping_status":"closed","template":"","meta":[],"recipe-course":[],"recipe-cuisine":[59],"recipe-cooking-method":[],"recipe-tag":[],"recipe-key":[],"recipe-badge":[],"recipe-dietary":[],"class_list":["post-29441","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe-cuisine-lamb-leg"],"_links":{"self":[{"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe\/29441","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/comments?post=29441"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/media\/33273"}],"wp:attachment":[{"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/media?parent=29441"}],"wp:term":[{"taxonomy":"recipe-course","embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe-course?post=29441"},{"taxonomy":"recipe-cuisine","embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe-cuisine?post=29441"},{"taxonomy":"recipe-cooking-method","embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe-cooking-method?post=29441"},{"taxonomy":"recipe-tag","embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe-tag?post=29441"},{"taxonomy":"recipe-key","embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe-key?post=29441"},{"taxonomy":"recipe-badge","embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe-badge?post=29441"},{"taxonomy":"recipe-dietary","embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe-dietary?post=29441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}