By Mike Robinson
Perhaps the most popular cut of lamb for roasting in the UK, the leg can be bought as a whole or half leg, either on or off the bone. Whether studded with rosemary, garlic, anchovies or lemon before roasting, or boned and stuffed, it will result in a superb Sunday lunch.
Roast leg of lamb with garlic and rosemary
Roast leg of lamb with mint jus
Slow roast leg of lamb with herb rub
Slow roast leg of lamb with chardonnay, rosemary, sage and bay
Store in the fridge up to five days. Allow the meat to dry for an hour before cooking by wrapping it loosely in paper and storing it in the bottom of the fridge.
Either roast just long enough to serve slightly pink, or reduce the temperature and cook it slowly for darker meat that falls off the bone. Leftover meat from roast lamb is traditionally used in shepherd's pie and the bone can be put to use in a broth. Butterflying a leg of lamb (removing the bone and opening out the meat) is a great technique for barbecuing or grilling a whole leg so that it cooks evenly and quickly. Leg is also sliced and sold as leg steaks for grilling, frying or barbecuing.
Article by Louisa Carter
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