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已經改成冇乜肥肉齋羊柳嘅羊柳小件 適合切粒 切片 切條,做唔同菜式
alba white 香港極罕見係澳洲極高檔次嘅羊肉
全店,買夠$450(折實後)免費送上門,仲可以上門回收(義賣、唔准嘥嘢及雪糕除外),不足$450另加$50運費
商品存貨不足,未能加入購物車
您所填寫的商品數量超過庫存
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Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting.
Insert a short sprig of rosemary, a garlic slice and a small piece of anchovy (if using) into each of the holes, pressing in well with your finger. Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on the onion slices. Roast for 20 mins.
Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr – 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat – it will be 55C for medium (pink) and 70C for well done.
Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.
我之前已經介紹過呢個牌子嘅羊肉喺澳洲得獎嘅,所以好好食㗎!返貨唔多,記得要試吓啦