Half leg of lamb

It is among my favourite roasts because it comes out so sweet.  I score the outside and insert slices of garlic.  Then I brush with sunflower oil and rub rosemary onto the outside, and finally crystals of salt from Blokhus in Denmark.  My cooking time in a 160 fan oven is 25 minutes per half kilo plus 25 minutes.  In this case it was 65 minutes and came our pink, moist and sweet.  I served it with potatoes roasted in goose fat, peas, carrots and Yorkshire puddings.  And mint jelly, or course.

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