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Roasted Leg of Lamb with Apples and Fennel

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • 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.

Roasted Leg of Lamb with Apples and Fennel


                                                                                                                                           Photo credit: G. Drakopoulos - Food Styling: T. Webb

  • Preheat oven to 200* C (390*F) Fan.
  • Tie the leg of lamb with kitchen twine, creating 2 cm spacing. Season with salt and pepper. Using the tip of a sharp knife, poke about 6 holes into the meat. Fill the holes with garlic and half of the rosemary leaves.
  • Cut 2 of the apples into 4 pieces. Place onto the bottom of a 23x33 cm roasting pan. Sprinkle with the remaining rosemary. Add the onion and fennel. Season with salt and pepper and put the meat on top of apples in the pan.
  • Add the rest of the apples on either side of the lamb. Fill each apple with about 2 tablespoons of sauce. Rub the remaining sauce all over the lamb.
  • In a medium bowl, whisk together the apple juice, grape molasses, grated lemon zest and the lemon juice. Pour over the lamb and apples.
  • Start to roast the lamb, for about 30 minutes, until it starts to turn golden. Lower the temperature to 180* C (350*F) and continue to roast for about 45 minutes (until the thermometer reads 55* C (131*F) in the thickest part).
  • Remove from oven and allow to cool for 20 minutes.
  • Remove the kitchen twine and transfer to a serving platter. Arrange the apples, onions and fennel nicely along the side of the lamb. Garnish with mint leaves (optional). Serve the lamb with sauce on the side.
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Nutrition information per portion

Calories (kcal)
29 %


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)
46 %

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)
15 %


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)
42 %


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)
78 %


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)
13 %


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)
32 %


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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