Leg of Scotch Lamb with Thyme, Garlic and Anchovies

Leg of Scotch Lamb with Thyme, Garlic and Anchovies

serves 6

Ingredients

  • 1.8 kg (4 lb) whole leg of lean Scotch Lamb

  • 50 g (2 oz) can of anchovies

  • 4 garlic cloves, crushed

  • 3 large sprigs of fresh thyme

  • Seasoning

  • Thyme

  • 450 g (1 lb) new potatoes

Cooking Method

Temperature: Gas Mark 4 – 5, 180°C, 350°F.

  1. Lightly pound anchovies with 15ml (1 tbsp) anchovy oil, garlic, thyme and seasoning with pestle and mortar.
  2. Cut crosses in leg of lamb, push in the mixture, pour over remaining anchovy oil and extra thyme. Weigh the joint and calculate the cooking time as above. Place in a roasting tin and oven roast in a pre-heated oven for the calculated time.
  3. Add new potatoes and extra thyme sprigs to the bottom of the roasting pan about 50 minutes before the end of the cooking time.
  4. Remove joint from oven and stand for 10 minutes prior to carving.

Serving suggestions

Serve thick slices of the lamb drizzled with the meat juices, herby potatoes and a selection of seasonal vegetables.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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