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Leg of Lamb
1.5 – 2.0 kg Leg of Lamb
2 Cloves of Garlic
10ml Salt
2 Onions
1 Carrot
1 Stick Celery
25g Butter
150ml Water
5ml Black Pepper
5ml Thyme
2 Bay Leaves
1 large pinch of All Spice
350ml Lamb Stock warmed
1 Pepper
5ml Parsley
15ml Cornflour
1) Peel the cloves of garlic and crush into a
smooth paste using the 10ml of salt. Rub the
mixture all over the lamb.
2) Peel the onions, carrot and celery. Chop
coarsely.
3) Heat the butter on the hob in a large
flameproof roasting dish and carefully sear
all sides of the lamb. Remove the lamb from
the dish. Add the onions, carrot, and celery
and cook for a short time until they begin to
soften.
4) Deglaze the vegetables with 150ml of water.
Add the black pepper, thyme, bay leaves, all
spice and stir. Return the lamb to the
roasting dish.
5) Place in oven and set to Leg of Lamb pre-set
function, ensuring the correct shelf position
has been used.
6) Halfway through the cooktime, turn the meat
over and pour the warmed stock over it.
7) Cook until the full pre-set cook time has
elapsed.
8) Turn several times during cooking and baste
often with the juices. Dice the pepper and
add around 10 minutes before the end of the
cook time.
9) A signal will sound 10 minutes before the
end of cooking to remind you that the
cooking programme will finish shortly.
10) Once the cook time has elapsed take the
meat out of the pan, wrap in aluminium foil,
and leave to stand in the oven (switched off)
for around 10 minutes. Warm a serving dish.
11) Meanwhile heat up the gravy in the roasting
tin, and bring to the boil.
12) Mix the cornflour with a little hot water,
gradually add to the gravy stirring
continuously, add the chopped parsley and
season to taste.
13) Unwrap the lamb, separate the bone, cut the
meat into slices and arrange on serving dish.
Add the gravy.
Joint of Pork
1kg – 1.5kg joint of Pork
5ml Salt
5ml Black Pepper
2 Onions
2 Carrots
1 Clove of Garlic
500ml Pork Stock warmed
15ml Cornflour
1) Sprinkle the meat with salt and black pepper.
Peel the onions, carrots and garlic and chop
coarsely. Place the meat together with the
vegetables in a roasting dish.
2) Place in oven and set to the Joint of Pork
pre-set function, ensuring the correct shelf
position has been used.
3) Halfway through the cooking time, turn the
meat over and pour the warmed stock over it.
4) Cook until the full pre-set cook time has
elapsed.
5) Turn several times during cooking and baste
often with the juices.
6) Once the cook time has elapsed take the
meat out of the pan, wrap in aluminium foil
and leave to stand in the oven (switched off)
for around 10 minutes. Warm a serving dish.
7) Meanwhile heat up the gravy in the roasting
tin and bring to the boil.
8) Mix the cornflour with a little hot water,
gradually add to the gravy stirring
continuously, and season to taste.
9) Unwrap the pork, cut the meat into slices and
arrange on serving dish. Add the gravy.
10) A signal will sound 10 minutes before the
end of cooking to remind you that the
cooking programme will finish shortly.