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Classic Roast Lamb and Vegetables

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

49.0g

Energy (kJ)

2491kJ

Energy (kcal)

595kcal

Carbohydrate incl. fibre (g)

31.7g

Carbohydrate excl. fibre (g)

27.6g

Sugar (g)

4.9g

Fibre (g)

4.1g

Fat (g)

29.8g

Saturated fat (g)

13.7g

Unsaturated fat (g)

13.6g

Monounsaturated fat (g)

12.1g

Polyunsaturated fat (g)

1.5g

Trans fat (g)

0.0g

Cholesterol (mg)

153mg

Sodium (mg)

174mg

Salt (g)

0.43g

Vitamin A (IU)

12547IU

Vitamin C (mg)

35.3mg

Calcium (mg)

78mg

Iron (mg)

6.09mg

Potassium (mg)

1673mg

Total

196.2g

9964kJ

2382kcal

126.8g

110.5g

19.4g

16.3g

119.3g

54.9g

54.3g

48.4g

6.0g

0.0g

611mg

694mg

1.73g

50189IU

141.3mg

313mg

24.36mg

6692mg

  • 2 medium-sized carrots, peeled and cut into chunks
  • 3 medium-sized potatoes, quartered (leave the skin on)
  • 500 g pumpkin, peeled and diced
  • 1 Knorr Cook-in-Bag garlic and rosemary
  • 1 kg leg of lamb, score the fat using a sharp knife
  • 1 No need to preheat oven.
  • 2 Place leg of lamb, potatoes, pumpkin and carrots into the roasting bag and season with dry KNORR mixture. Close bag at end with blue tie supplied.
  • 3 Very gently massage KNORR mixture into the lamb on a stable surface. Ensure dry mixture is spread evenly.
  • 4 Place bag sideways in a cool oven dish, ensuring ingredients are evenly spaced.
  • 5 Bake at 180°C for 1 Hour and 40 minutes on the lowest shelf in the oven. Ensure that the grill is off at all times. Keep enough room for the bag to expand (bag must not touch the sides of the oven).
  • 6 Cut the bag open, carefully remove the leg of lamb and allow to rest on a chopping board for 5 minutes before slicing.
  • 7 Transfer the sliced lamb together with the vegetables to a serving dish and spoon any of the leftover juices in the cooking bag over the meal.