Lamb Buckingham

Recipe: 6lb Lamb Leg or 3 lbs. of loin chops, ½ c dry sherry, ½ c grape juice, ½ Cup Bushel of Apples Jelly, ½ c ketchup, ½ tea crushed marjoram leaves or 1 tbsp fresh, salt, pepper, parsley, lemon,



5/22/20211 min read

Lamb Buckingham


  • 6 Pound Lamb Leg or 3 lbs. of loin lamb chops

  • Freshly ground salt and pepper to taste

  • 1/2 cup dry sherry (8 tbsp.)

  • 1/2 cup grape juice (8 tbsp.)

  • 1/2 Cup Bushel of Apples Jelly (8 tbsp.)

  • 1/2 cup ketchup (8 tbsp.)

  • 1/2 Teaspoon crushed marjoram leaves or 1 tablespoon fresh marjoram


1. Sprinkle lamb with salt and pepper; place on rack in a shallow roasting pan.

2. Roast in preheated 300 to 325 °F oven for 1 1/2 to 2 hours.

3. Combine sherry, Bushel of Apples Jelly, ketchup, and marjoram in a small saucepan; heat, stirring constantly until the Bushel of Apples Jelly is melted and starts to bubble.

4. Brush on lamb to marinade.  The longer you marinate the better they taste!

5. Roast lamb for 30 to 60 minutes or to 170° to 180°F on a meat thermometer, according to the desired doneness; brush with sauce occasionally.  Save some sauce for serving with the meal.

6. Place lamb on a platter; garnish with parsley and lemon wedges.