Lamb cooked in a salt crust

Lamb cooked in a salt crust

Encasing the joint in a salt crust helps seal in the juices, for extra-tender meat

By , 21 September 2015
Lamb cooked in a salt crust
  • Ready in: 120 mins
  • Serves: 6
  • Price: £2.04 per serving
Nutritional Info
Each 150g serving contains
  • Energy 1717KJ 410KCAL
  • Fat high
  • Saturates high
  • Sugars low
  • Salt high
of your reference intake.
Typical energy values per 100g: 1145kJ/273kcal.
  • 1 Butcher's Selection Bone In Half Lamb Leg (about 1.4kg)
  • 1/2 x 31g pack rosemary, plus sprigs to garnish
  • 600g plain flour
  • 450g cooking salt
  • 3 large egg whites
  • Flour, for dusting
  • Roasted garlic bulbs, halved, to serve
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Pat the joint dry with kitchen roll.

  • Strip the leaves from the rosemary and discard the stems. Finely chop the leaves. Mix with the flour in a large bowl. Add the cooking salt and stir.

  • Add the egg whites and enough cold water, about 250-300ml, to make a soft but not sticky dough. Chill it if you have time. Roll out on a lightly floured surface to a shape large enough to completely enclose the lamb.

  • Wrap the dough around the lamb, making sure that there are no cracks. Patch any gaps, to seal.

  • Cook in a roasting tin in the oven for 1 hour for a pink lamb, or 1 hour 15 minutes for well done meat. Remove from the oven and leave to rest in the crust for about 30 minutes.

  • Break off and discard the crust before carving. Serve with the roasted garlic, plus rosemary sprigs.