Lamb meat

Comes from the Chilean Patagonia. A land where the earth ends. A land of fire. The southern edge of South America is known for its extremely harsh climate.


Leg of lamb with bone

Leg of lamb

Boneless leg of lamb


Back of lamb with bone

Lamb's back chops

Lamb frenched racks


Lamb tenderloin

Lamb shoulder with bone

Lamb zaratoga rack

Lamb shank

Lamb goulash

Nutritional information

Nutritional values Per 100g
KJ-Kcal 797/190
Proteins 21
Carbohydrates 0
Fats 12


Lamb with rosemary

Difficulty : Reasonably easy

Cooking time : 2 to 3 hours

Ingredients 4 persons

  • 1 piece of leg of lamb
  • 1/2 lemon
  • rosemary needles
  • 1 clove of garlic
  • 1/2 tbsp olive oil
  • 4 sprigs fresh rosemary


In this recipe only fresh rosemary is used: first the leaves through the herb mixture and then the sprigs tied to the meat.

When you buy the Vogely leg of lamb it will feel soft and when you press on it, the dimple should remain visible for a while. The skin should be dry, but not cracked or flaky.

A guideline for roasting a leg of lamb weighing about 2 kilos is:

Rose: 10 minutes per 450 grams, plus 20 minutes.

Medium: 13 minutes per 450 grams, plus 20 minutes.

Cooked: 20 minutes per 450 grams, plus 20 minutes


  1. Cut off small pieces of the skin all around, about the size of a penny.

  2. Rub with the lemon.

  3. With a knife, go along the bone, up to 10-12 inches deep (you're just making a 'tunnel' now, as you cut the meat loose from the bone). Do this from both ends of the bone.

  4. Grind the rosemary leaves and the salt.

  5. Add the garlic and olive oil and continue to rub the mixture.

  6. Rub this mixture onto the meat (where you cut away the skin) and put it into the tunnels you made.

  7. This gives a lot of fragrance to the meat.

  8. Rub the skin with salt and sprinkle with rosemary.

  9. Tie sprigs of rosemary around the meat.

  10. Pour a little oil in a hot roasting pan, place the leg of lamb in it and roast it in the oven at 225 degrees Celsius (gas oven setting 7). Turn it every 30 minutes.

Disclaimer: All recipes on this website have been updated or possibly adapted to regional ingredients and may differ from what was originally published or broadcast.

Recipes are mainly from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the USA by Hyperion. All rights reserved.