1.5 KG RECIPES
SLOW-ROASTED LEG OF LAMB | SAINSBURY'S RECIPES
Succulent, falling-off-the bone lamb made easy – this slow-cooked roast leg of lamb recipe with vegetables is ideal when you're after a fuss-free one-pot meal
Provided by Sainsbury's
Total Time 255 minutes
Prep Time 15 minutes
Cook Time 240 minutes
Yield 4
Number Of Ingredients 11
Steps:
Preheat the oven to 160°C/fan 140°C/gas mark 3. Rub the oil over the meat and make incisions in the lamb with a sharp knife. Divide the rosemary leaves and a quarter of the sliced garlic between the holes and push in firmly.
Put the lamb in a large roasting tin and tip in the remaining garlic and the red onions, butternut squash, carrots, celery and leeks. Make up 200ml stock using the stock cube and pour into the tin. Add the tomatoes, then stir the vegetables until coated. Cover the tin tightly with foil. Roast for 4 hours until the lamb is falling off the bone, the vegetables are tender and the sauce is thick.
Remove the lamb from the tin and rest, covered with foil, for about 10 minutes. Slice and serve with the vegetables and sauce.
Nutrition Facts : Calories 846 calories, FatContent 35.9 grams, SaturatedFatContent 12.8 grams, SugarContent 19.5 grams, SodiumContent 900.0 milligrams salt, CarbohydrateContent 27.7 grams, FiberContent 8.3 grams, ProteinContent 98.9 grams
CLASSIC ROAST CHICKEN & GRAVY RECIPE | BBC GOOD FOOD
What more can we say? A classic roast chicken recipe should be in everyone's repertoire, and it can always save the day
Provided by Barney Desmazery
Categories Main course
Total Time 1 hours 40 minutes
Cook Time 1 hours 30 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it.
- Scatter 1 roughly chopped onion and 2 roughly chopped carrots over the base of a roasting tin that fits the whole 1 ½ kg chicken, but doesn’t swamp it.
- Season the cavity of the chicken liberally with salt and pepper, then stuff with 2 lemon halves and a small bunch of thyme, if using.
- Sit the chicken on the vegetables, smother the breast and legs all over with 25g softened butter, then season the outside with salt and pepper.
- Place in the oven and leave, undisturbed, for 1 hr 20 mins – this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear.
- Carefully remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
- While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in 1 tbsp flour and sizzle until you have a light brown, sandy paste.
- Gradually pour in 250ml chicken stock, stirring all the time, until you have a thickened sauce.
- Simmer for 2 mins, using a wooden spoon to stir, scraping any sticky bits from the tin.
- Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.
Nutrition Facts : Calories 567 calories, FatContent 40 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 1 grams sugar, ProteinContent 49 grams protein, SodiumContent 0.84 milligram of sodium
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A simple way to roast topside of beef to ensure it's super succulent, every time
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Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
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- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
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- Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.
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CLASSIC ROAST CHICKEN & GRAVY RECIPE | BBC GOOD FOOD
What more can we say? A classic roast chicken recipe should be in everyone's repertoire, and it can always save the day
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Main course
Cuisine British
Calories 567 calories per serving
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Main course
Cuisine British
Calories 567 calories per serving
- Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.
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A simple way to roast topside of beef to ensure it's super succulent, every time
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Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
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Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
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- Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/ gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
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- Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.
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