This recipe can be made with the leg, loin, shoulder or breast of the sheep. The leg and loin are the most expensive parts of the sheep. The shoulder and breast are medium in price. It is not recommended to attempt this with the cheaper parts of the sheep/lamb, those are best suited for a stew.
- Leg, loin, shoulder or breast of the sheep/lamb
- 125ml (half a cup) flour
- 10ml (2 teaspoons) salt
- 2.5ml (half teaspoon) pepper
- Roasting dish with lid
- small to medium mixing bowl
- kitchen scale
- kitchen timer
- Defrost the meat overnight, or for 3 hours during the day if the meat has been in the freezer.
- Heat oven to 190ºC (375ºF)
- Weigh the defrosted meat on the kitchen scale and make a note of its weight. This will be used to calculate the cooking time.
- Mix the flour, salt and pepper in the mixing bowl
- Rub the flour mixture all over the meat
- Place meat into the roasting dish (it is recommended to put a wire rack under the meat in the dish, but not required)
- Calculate the cooking time as follows: For every 500g of meat, it needs to be cooked for 25 minutes, plus an extra 15 minutes at the end. See chart below this method for more details.
- Put meat in the oven and set the kitchen timer for 30 minutes
- After 30 minutes reduce the heat to 160ºC (325ºF)
- Set the timer for the remaining cooking time
- Remove from the oven when your timer goes off and serve
- Steamed Sweet Potato (35 minutes steam time)
- Steamed Carrots (15 minutes steam time)
- Steamed Broccoli (5 minutes steam time)
- Fresh Tomato, Cucumber and Lettuce (chopped into a salad)
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