Lamb is an excellent source of protein, iron and B vitamins, thiamine, riboflavin and niacin.
Lamb is lean - a leg roast contains less than 185 calories per 90g serving.
Fresh lamb is tender and juicy when served slightly pink in the middle. Take care not to overcook. The thin covering of creamy white fat should be left on roasts to seal in juices.
Internal temperature of lamb roasts should be 65șC for medium and 75șC for well done.
Fresh lamb can be stored in the coolest part of your refrigerator for up to 3 days when covered loosely with wax paper.
Make slits in tops of roasts and insert garlic or mint leaves before roasting.
Consider serving red pepper jelly, sweet and sour, souvlaki, teriyaki, cranberry or barbeque sauce instead of the traditional mint sauce with your lamb dishes.
Garnish with broiled peach or pear halves, pineapple, tomatoes or mushrooms. Use your imagination.
