Written by Masterchef finalist Callum Hann, and accredited dietitian Themis Chryssidis
A delicious roast recipe from Sprout Cooking School.
Prep Time: 15 minutes
Cook Time: 4 hours
Cooking Tip: We have used lamb shoulder in this recipe, available at your local butcher or supermarket. It’s cheaper and more forgiving than a leg of lamb to cook – it’s almost impossible to make a lamb shoulder taste dry! Try it at your next family roast.
Nutrition Tip: Yoghurt is an excellent low-fat alternative to other creamy sauces often served with roasted dishes such as sour cream or mayonnaise. Natural yoghurt provides an excellent source of dairy and its acidity cuts through the rich full flavoured roasted lamb.