I’m pleased to pass on this wonderful lamb recipe, which my family and I tried on our first dorper lamb.
Though the distinct qualities of tenderness and taste could have easily stood on their own, our first dorper experience was well-accentuated with this recipe.
Trading Post Leg of Lamb
Leg of lamb (6 to 9 lbs.)
1/2 cup butter or margarine, softened
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/4 cup flour
1/4 cup wine vinegar
1 tablespoon salt
1/8 teaspoon red pepper
2 cloves garlic, minced (if you like garlic)
Place lamb in roasting pan. In small bowl, make a thick paste of ingredients. Cover entire surface of lamb with mixture.
Cook in oven preheated to 500 F for 15 minutes.
Reduce heat to 450 F and cook for 15 minutes.
Reduce heat to 300 F and cook 20 to 25 minutes per pound, or until meat thermometer registers 140 F for rare, 160 F for medium, and 170 F for well-done. (I recommend medium or less.)