Roast Leg of Lamb

I learnt to prepare a great roast leg of lamb from my late mother and grandmother!  Every Sunday lunch consisted of various vegetables, roast chicken, and...the leg of lamb!  Here are a few tips and tricks:

1.  Make sure you are buying good meat from a reliable source.  In order to eat well, one must shop well!
2.  If frozen, make sure it is completely defrosted first.
3.  Preheat the oven to 180°C.
4.  Start early and give yourself enough time to have it in the oven for at least 3 hours.
5.  Prepare the leg of lamb by rinsing it and patting it dry.
6.  Use a few cloves of garlic and stuff these into the flesh by making a cross of about 1cm x 1cm with a sharp knife, and stuffing the clove into the hole.
7.  Do the same with a few sprigs of rosemary (see above...)
8.  There is no need to use any oil - the lamb has enough fat on it as well as between the fibres.
9.  I use Maldon salt and freshly ground black pepper to season, and nothing else.
10.When done, sprinkle flour over the meat using a flour shaker.  The flour helps form a thick, sticky gravy, and it keeps the juices sealed inside.
11.Cook it uncovered for 3 hours, basting it regularly in its own juices after the first hour.

And, as for the rest, prepare your vegetables and whatever else, and savour each moment as you enjoy your leg of lamb!  Think of me, and the two generations preceding me, who taught me most of what I know.

"Sophia Lindop" sharing her "easy recipes" with you!

Comments

[nina]

I have never tried the clove trick with a leg of lamb. I love the taste of cloves in meat, so I am definitely going to try this soon!