Country Living
Country Living, Country Skills
Country People - A Country Living Resource and Community
Message Board
Country Topics
Trading Post
Memory Lane
Country Skills
Country Cooking

The Kitchen

Photo Gallery
Vintage Photos
Special Collections

Country Humor
Country Sounds
Coloring Book
Interactive Story

Farm Tractors
Tractor Parts
Tractor Manuals

Classic Trucks
Antique Tractors
Modern Tractors
Site Map
Links Page
Contact Us

Country Discussion Topics
To add your comments to this topic, click on one of the 'Reply' links below.

12-hour leg of lamb
[Return to Topics]

Kat in NJ    Posted 09-13-2002 at 19:40:01       [Reply]  [No Email]
Okay, I mentioned this to so many people, here it is:

Cut slits in a leg of lamb and put a garlic clove in each slit, also a sprig of fresh rosemary, if you have it. Put in a roasting pan and seal up tight as you can with foil. Put in 250 degree oven for 6 to 8 hours, depending on size of legn Cool slightly and drain off fat. Put back in and cook at 250 for another 3 hours. Drain off any more fat and add chunked up veggies -- carrots, taters, whole garlic, onions -- and cook at 325 uncovered for last 1/2 to full hour (just till meat is brown and veggies tender).

Meat is so tender you can eat with a spoon! Even non-lamb lovers seem to go for this......

[Return to Topics]

[Home] [Search]

Copyright © 1999-2013
All Rights Reserved
A Country Living Resource and Community