Australian Lamb is one of the most versatile meats around, and one that many Australians have grown up on as a staple in their lives along with another Aussie icon…. Vegemite!

Australian Lamb has put together a fantastic website full of information with the home chef in mind.  It’s jam packed with articles on how to handle and prepare the various cuts of lamb, which are available in stores here in the United States.

(Images are used with the permission of Australian Lamb).

Hearty Farmer’s Lamb

 1oz butter for greasing

1 leg of Lamb, about 5lbs

4 cloves of garlic, peeled and cut into thin slivers

6 large potatoes, peeled and cut into thick slices

Salt

Freshly ground black pepper

2 large onions sliced

1 cup chopped parsley

2 cups rich chicken stock

Generously butter a shallow casserole just wide enough to take the leg of lamb.  Make tiny incisions all over the skin of the lamb and insert half of the slivers of garlic.

Arrange the potatoes in overlapping rows on the bottom of the dish, season well with salt and pepper, add the onions and the remaining garlic, and season again.  Sprinkle with the chopped parsley.

Place the lamb on top of the vegetables and pour over the stock.  Roast uncovered in a moderately slow oven (325F) for 2 hours for tender pink lamb or about 2 ½ hours for well done.  Baste every 20 minutes with the pan juices.

Remove the lamb to a platter when cooked to your liking, and allow to rest for 20 minutes before carving (keep the casserole warm in a slow oven.

Serve the lamb cut in slices with the vegetables and pan juices.

Serves 6.