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Recipe: Roast leg of lamb





One of the nation's favourite roasts is a leg or lamb, succulent and flavoursome and a great excuse for all in our office to enjoy a glass of Ravenswood Old Vine Zinfandel possibly one of the best Zinfandels from California. The area where it is grown, Lodi, is recognised as being perfect for the varietal. It’s rich and full-bodied packed with sweet fruit flavours that work well with duck, goose or venison – perfect for Christmas when you are feeling festive. If not it is perfect with roast lamb or beef. 
 
Recipe:
 
Roast leg of lamb with rosemary, garlic and anchovies

Ingredients:

1 leg of lamb (5lbs or 2.25kgs)
3 cloves of garlic
1 tin of salted anchovies, drained and chopped
3 sprigs of rosemary

Cooking:

Preheat oven to 180C. Blitz together the garlic, rosemary and anchovies. Pierce the leg of lamb with a sharp knife making a series of  evenly spaced holes and push the herb mix into the holes with your fingers. Place the meat in a roasting tin and roast for 30 minutes per pound or 2 ½ hours for a 5lb leg. If you like your lamb pink roast for 30 minutes less.
 
Bon Appétit
 
 
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21.05.13
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UK consumers seek better quality as sales of wine over £7 increase


According to the latest figures from market analysts Nielsen, the average price of a 75cl bottle of wine has increased to £5.11 on the back of escalating taxation, but UK consumers are increasingly opting to spend more on better quality wines. 

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