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Jammed Lamb

INGREDIENTS..( Serves 6 – 8)

* 1 Leg of lamb, 1 – 1.5 kg
* 1 Carrot
* 1Parsnip
* 1Leek
* 2 Onions
* 2 tbsp Wild Ruby Marmalade


Top and tail carrot onions and parsnip and chop green bit off the leek.

Save all skins including leek greens and place in baking tray.

Place lamb on a meat stand in baking tray and bake at 180 degrees C

When lamb is quarter cooked, spread one heaped tablespoon of the Wild Ruby Marmalade over the meat.

Continue cooking, allowing the juice from the meat and the marmalade to drip on to the peelings below.

Just prior to serving, brush another tablespoon of the marmalade over the top, leaving the meat to rest out of the oven for 20 minutes before eating.

Retain vegetable peelings and add one cup of stock or water to them in the meat tray and boil rapidly for about seven minutes.

Strain into a small pan, return to heat and reduce to the required consistency and serve the ruby lim jus over the carved meat.

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