Leg Of Lamb
is suitable, but the most common are leg or shoulder.
Cook it for 50 minutes per pound, plus 25 minutes
10 minutes more if you like it well done instead of
pink. Make a number of slits all over the meat, and
insert a small piece of peeled garlic into each one.
Add a tiny sprig of rosemary to each slit as well.
If the meat is tied, tuck sprigs of rosemary, thyme
or marjoram under the string. This will give a lovely
subtle herb flavour to the meat. You can also scatter
lemon zest over the lamb before roasting. Squeeze
lemon juice over the meat when serving. A popular
touch in the Middle East, this gives lamb an extra
dimension. Make a herb and crumb crust by combining
fresh chopped parsley, mint, thyme and marjoram with
fresh breadcrumbs, grated lemon zest and enough oil
to bind the mixture. Season with salt and pepper and
spread over the lamb before roasting.
meat juices and fat from the roasting tin into a tin
that will go on the hob. Better still, use the roasting
tin once the meat has been removed for resting.
most of the fat and meat juices, leaving just a few
gently until bubbling, then stir in 1 tbsp plain flour
for each 225ml liquid (about a cup), that will be
used. Cook the flour, stirring for 1 minute, but dont
let the mixture burn.
add stock or water, stirring between additions to
wish, add wine, sherry or Madeira or a few splashes
of Worcestershire sauce.
to taste, then strain and serve hot.