Cook Books

*Optimal cooking times will automatically be determined
by the selected function (6TH SENSE RECIPES)
LEG OF LAMB
Serves 4/6Serves 4/6
Prepare the leg of lamb, trimming off excess fat. Chop
the garlic into pieces, then rub the lamb with the
garlic. Season to taste with salt and pepper.
Place the meat directly on the drip tray lined with a
sheet of greaseproof paper.
Place the drip tray on the third shelf.
Select “MEAT” from the “RECIPES” menu then the “LEG
OF LAMB” recipe and confi rm.
Notes:
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Preparation: 20 min
Cooking time*: 60-70 min
Recommended equipment:
drip tray or baking tray supplied
Tips and variations:
• After cooking, leave the meat to rest for at
least ten minutes, covered with a sheet of tin
foil, so that the juices inside the meat settle
evenly.
• The leg of lamb cam be boned by removing
the initial part of the bone.
• Once cooked, the lamb can be brushed with
mustard and left to rest in the oven, which will
still be hot after switching off.
79
MEAT
1 leg of lamb, approx. 2 kg
2 cloves of garlic
salt, pepper