Ingredients
- 80g Spreadable Butter
- 2.5 kg lamb leg, bone-in
- 6 garlic cloves, thickly sliced
- 4 rosemary springs, cut into 4cm pieces
- 1/3 cup (80ml) malt vinegar
- 2 tablespoons brown sugar
- 1 small lemon
- 4x bunches Dutch carrots, trimmed and peeled
- Sea salt and cracked black pepper, to taste
Methods
Want to read the full article?
Subscribe today to get full access!
Subscribe Now
Subscribe to support local journalism get unlimited access to all Gladstone News content!Already subscribed?
Login to your account via the main menu.
