Recipe: Harvest Lamb


  • Leg of lamb (or shoulder roast)
  • Apple juice or cider
  • Garlic cloves, sliced thick
  • Fresh rosemary

Cut slits every 3"around roast. Insert slices of garlic, then put a small sprig of rosemary in each. Place roast in a zip lock bag, and pour a couple cups of the apple juice in bag. Turn occasionally.

Place in 450 - 500 degree oven for 15 - 20 minutes to seal in juices. Reduce temperature to 300 degrees and continue cooking to desired doneness. 20 minutes per pound for bone in leg, 25 minutes per pound for boneless leg roast. Internal temperature of 150 for medium rare

Note: GREAT slow cooked on the BBQ with hickory or apple chips

1 comment (Add your own)

1. Taylor Spruill wrote:
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Mon, May 5, 2014 @ 8:17 PM

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