Dish

Roast Leg of Lakeland Lamb

Roast Leg of Lakeland Lamb is made by first rubbing a leg of lamb with garlic and rosemary. The lamb is then roasted in the oven until it is tender and juicy. The dish is typically served with a side of roasted potatoes or vegetables, such as carrots or green beans. The roasted lamb pairs well with a full-bodied red wine, such as a Shiraz or Cabernet Sauvignon.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

Meat Dish› Lamb/Mutton Dish

Origins and history

Roast Leg of Lakeland Lamb has its roots in the Lake District region of England. The dish is believed to have originated in the 19th century and was a favorite of farmers and shepherds. Today, it is a popular dish throughout the United Kingdom and is often served at family gatherings and celebrations.

Dietary considerations

Gluten-free

Variations

Roast Leg of Lakeland Lamb can be made with different cuts of lamb, such as lamb chops or lamb shanks. Some variations also include the addition of other herbs, such as thyme or mint, to the rub.

Presentation and garnishing

Roast Leg of Lakeland Lamb is typically served on a large platter, with the roasted lamb arranged in a circular pattern and the roasted potatoes or vegetables arranged around the edges. The dish can be garnished with fresh herbs, such as parsley or thyme, and a sprinkle of sea salt.

Tips & Tricks

To ensure that the lamb is tender and juicy, be sure to rub it well with the garlic and rosemary before roasting it. Also, be sure to let the lamb rest for a few minutes before serving to allow the juices to redistribute.