How To Roast Leg of Lamb

Quick Tips On Roast Leg of Lamb

1. Slice some small incisions in the skin, cutting into the flesh. This will allow flavours to be abosorbed into the meat.
2. Use rosemary and garlic to stud aromatics into the lamb. Just some classic aromas, but feel free to get creative. 
3. Season well with salt and pepper along with your favourite spices such as moroccan spice, doukka and paprika.
4. Lamb is roasted for 20 mins per 450g/lb, plus an extra 20 mins. Weigh the meat prior to roasting to determine the time needed to roast.
5. Place lamb on a deep oven roasting tray, fat side up, and cook at 220C/200C fan for the first 20 mins and then 190C/170C fan for the remaining time.
6. Rest lamb before carving. Serve with roasted vegetables or a crustry bread roll.