Half leg of lamb

Jimbeam3678

Jimbeam3678

Jimbeam3678

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Joined
8 Dec 2002
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North Yorkshire
Whats the best way to cook this ?

Its for a sunday roast got the wife's parents coming over so it cooked medium.

thinking of cutting up garlic and rosemary and mixing it some butter and glazing it over the top and stuffing some of it in slits of the meat.

Good idea? Or have any of you lot got a better idea?
 
Stab lots of holes in it and jam as much garlic, thyme and rosemary in it as you're comfortable serving, give it a good oiling and seasoning too. I like to at least try to sear the outside then slow roast it so all the connective tissue goes all gooey and juicy. Roast it on top of some stock veg (onion, celery, carrot, any other herbs you like) so the leg doesn't actually touch the tray (deglaze the fat/veg mush in a non offensive light wine with some flour for a kickass gravy). I wouldn't go too heavy on the butter unless you're after a super rich gravy, i take it that it's a proper bone in leg and not a cop-out bone out shot right? Whatcha serving with the roast, might give us a better idea of what'll go with the overall dish.
 
Equal quantities
Brown sugar, English mustard powder and Garlic paste. Smear over leg.

Far to much reliance on herbs these days.
 
So for slow roasting its 0.9 kg half leg of lamb I'm thinking gas mark 4 for 1 hour 45 mins would this be about right for medium ?

I'm just going off what Jamie olivers site but it seems alittle bit long for a smallish piece of meat ?
 
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