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  Leg lamb 1
  Salt 1 Teaspoon
  Dry mustard 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Thin lemon slices 5
  Currant jelly 2⁄3 Cup (10.67 tbs)
  Lemon juice 1 Tablespoon
  Cumberland sauce 1 Cup (16 tbs)

1. Trim excess fat from lamb. Rub lamb with mixture of salt, mustard and ginger. Place, rounded-side up, on a rack in roasting pan. If using meat thermometer, stick it into the thickest meaty part without touching bone. Do not cover pan.
2. Roast in slow oven (325°) 2 hours. Remove from oven.
3. Cut lemon slices in half; arrange slices, petal-fashion, on side of roast, holding in place with dampened wooden picks.
4. Break up jelly with a fork in a cup; stir in lemon juice; spread over lamb. Return to oven.
5. Continue roasting 1/2 to 1 hour longer, or until thermometer registers 160° for pinky-medium, 180° for well done.
6. Remove to heated serving platter; pull out wooden picks from lemon garnish before carving roast. Keep hot while making gravy.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1343 Calories from Fat 416

% Daily Value*

Total Fat 46 g71.5%

Saturated Fat 19.8 g98.9%

Trans Fat 0 g

Cholesterol 227.8 mg75.9%

Sodium 2162.7 mg90.1%

Total Carbohydrates 157 g52.3%

Dietary Fiber 5.4 g21.6%

Sugars 145.9 g

Protein 64 g128%

Vitamin A 19.8% Vitamin C 99.4%

Calcium 4.8% Iron 35.4%

*Based on a 2000 Calorie diet


Cumberland Roast Leg Of Lamb Recipe