Served at the 2018 Farmers’ Table Wine Trail

1  Leg of Lamb or 5 lb Lamb Roast
1  Large oven cooking bag
1  Roasting pan 9″ X 13″
1  Teaspoon salt
1/2 Teaspoon pepper
1  Lemon juiced – save squeezed lemon
2  Cloves garlic, minced
1  Medium onion finely diced
1  Cup dried cranberries

Preheat oven 300 degrees.

Place leg of lamb or roast in a cooking bag, place in baking pan. Add salt, pepper, lemon juice and the squeezed lemon, garlic, onion, and cranberries.

Make sure ingredients are mixed and spread over lamb.  Close bag per instructions on the oven bag.

Bake at 300 degrees 1 hour 30 minutes.

Let cool 30 minutes in bag. Discard lemon.

Bone and shred meat. Return to juices and ingredients in the bag.

Serve with BBQ sauce or Mint jelly.

Pairs well with OakGlenn Norton or White Port.

Roasted Lamb with Cranberries OakGlenn Winery


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