8 Hour Lamb in a Bag
Try this 8 Hour Lamb in a Bag recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/4 cup grated parmesan cheese
- 3/4 cup sour cream
- to serve:
- 2 kg leg of lamb
- 3 cloves garlic quartered
- 400 g can crushed tomatoes
- 1/2 tsp powdered vegetable stock (i crushed a vegetable st
- 1 tbsp finely grated lemon rind
- Carbohydrate 6.0188750053057 g
- Cholesterol 1441.45625005667 mg
- Fat 360.501250017681 g
- Fiber 0 g
- Protein 366.811125009341 g
- Saturated Fat 160.426937510925 g
- Serving Size 1 1 recipe (2142g)
- Sodium 1364.16875028837 mg
- Sugar 6.0188750053057 g
- Trans Fat 26.8196625009563 g
- Calories 4829 calories
Pre-heat oven to 120C (100C fan-forced)Using a small, sharp knife, pierce lamb twelve times; push garlic into slits, season. Place lamb in a large oven bag in a large baking dish. Combine tomatoes and stock in a bowl, season, pour into bag over lamb. Tie to secure.Roast lamb 8 hours. Remove from oven; rest 10 minutes before slicing. (didn't need to slice, it melted apart)Combine sour cream and lemon, serve with the lamb and parmesan.
