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Spring is an ideal time of the year for the baked, flavoured lamb. Accompanied with potato, carrot and peas, you will create true rhapsody of flavours.


about 2,3 kg lamb round
1 and 1/2 tablespoon Vegeta Gourmet Stock Powder
100 g panceta, cut in strips
4 garlic cloves, peeled, cut in strips
4 tablespoons sunflower oil
1 kg potatoes, peeled, cut in quarters
200 g carrot, cubes
400 g peas, canned, drained
80 g calamata olives

Preparation For this recipe you only need imagination!

Medium complexity 6 Persons150 min

  • 1 Using a sharp knife score the lamb in different places and make pits. Then fill the pits using the pancetta and garlic. Rub 1 tablespoon of Vegeta Gourmet Stock Powder all over the meat and cook it in hot oil, turning so that it cooks evenly, all sides.
  • 2 Place cooked lamb in an oven proof dish including the oil it was cooked in. Add a little water, cover with al-foil and cook in the preheated oven at 200ºC for around 2 hours. During the two hours of cooking, turn the lamb a few times and each time add a little water.
  • 3 Cook the potatoes and carrots in lightly salted boiling water.
  • 4 Prior to the end of baking, add the cooked potatoes, carrots, peas and olives to the lamb, mix through and bake for another 20 minutes.
  • 5 Cut the lamb and serve with vegetables and salad.


When the lamb has cooled down a little, it is easier to cut presentable pieces.

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