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Lamb Wellington

  • Dairy Free Diet

    Excludes foods such as milk, yoghurt, cheese and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Lamb Wellington


For the marinade and lamb:

  • Preheat oven to 180* C (350* F) Fan.
  • Beat the olive oil, rosemary, lemon rind, garlic, salt and pepper in a food processor, until all of the ingredients have completely broken down.
  • Place the leg of lamb in a roasting pan lined with parchment paper.
  • Debone (you can also ask your butcher to do this for you also), and score on both sides, without cutting all the way down.
  • Pour the marinade over the lamb and massage it into the meat.
  • Roast for 1 ½ hours.
  • When ready, remove from oven and allow to cool completely.

For the dough:

  • In a mixer’s bowl, add the flour.
  • In a separate bowl, combine the water, sugar, salt and 10 g of active dry yeast.
  • Add it to the mixer’s bowl along with the rosemary and thyme.
  • Beat for 5-7 minutes, using the hook attachment, until you have created a nice dough.
  • If you don’t have a mixer or a hook attachment, mix by hand until you create a nice dough and knead for about 15 minutes).
  • Transfer dough to a bowl that has been brushed with olive oil.
  • Cover with a towel and allow it rest and rise at room temperature for about 1 hour, until it doubles in size.

To assemble

  • Preheat oven to 180* C (350* F) Fan.
  • Dust a working surface with flour and roll out the dough to a circle that is about 3 mm thick.
  • Place the lamb over the dough and wrap the dough around the meat, making sure to cover it completely. Brush some water at edges of dough to seal.
  • Transfer to a baking pan lined with parchment paper.
  • If there is any dough leftover, make decorative flowers or any shape you like and place on top of the Wellington.
  • Brush with a lightly beaten egg so the dough can become more golden.
  • Bake for 1 ½ hours.
  • When ready, remove from oven and let the meat rest for 15 minutes before cutting open.
  • Transfer to a serving platter and carefully cut the crust all around the lamb with a sharp knife and allow all of the wonderful aromas to fill the room.
  • Cut lamb into slices and serve.


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Nutrition information per portion

Calories (kcal)
32 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
40 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
55 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
18 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
1 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
100 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
11 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
42 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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