Stuffed leg of lamb roast with maître d'hôtel butter

The roast leg of lamb stuffed with maître d'hôtel butter is a culinary delight, combining the tenderness of lamb with a tasty stuffing made from herb-flavored butter. This classic makes it the ideal dish for friendly and festive meals. A must-have for lovers of refined meat!

Édouard et Léo

Cooking advice
Cooking temperature: 63ºC

- Take the leg of lamb roast out of the fridge and let it come to room temperature for about 20 to 30 minutes before cooking.
- Preheat the oven to 376
ºF.
- Sear over medium-high heat on each side until lightly browned.
- Bake for about 1 hour or until the leg of lamb roast reaches an internal temperature of 60 ºC.
- Remove from the oven and let rest for about 15 minutes
- Serve and enjoy.

Lamb, butter, parsley, garlic, lemon, salt, goria pepper, pepper

Quote :
Maturation : days
Quantity :
Provenance : Quebec
Race :
Portion(s) : 4 to 5
Condition : Canada