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Leg of Lamb in Hay with Lavender

Tender roast lamb aromatic with lavender and hay, served with crisp roast potatoes, mint sauce, and purple sprouting broccoli.

LambGluten FreeRoastSunday LunchLavender
Estimated Nutrition
Calories
1239.2
kcal / serving
7435.2 kcal total
Carbs
44.8g
per serving
268.5 g total
Fat
71g
per serving
425.8 g total
Protein
97.1g
per serving
582.4 g total
Cook Time
180
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
25
g
Caster Sugar
CondimentsSauces
75
ml
Malt Vinegar
Dairy
50
g
Butter
Softened
1
knob
Butter
For the broccoli
Meat
2.7
kg
Lamb
Leg of lamb
NutsSeeds
1
handful
Lavender
Small handful, preferably freshly picked
1
bunch
Mint
Fresh leaves, finely chopped
1
to taste
Sea Salt
1
to taste
Black Pepper
Freshly ground
OilsFats
75
g
Beef Dripping
Or vegetable oil
Other
0.5
bag
Hay
Edible 'eating' hay
Vegetables
10
piece
King Edward Potatoes
Peeled and cut into 2 or 3 pieces
400
g
Purple Sprouting Broccoli

Method

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