Salt-baked leg of lamb with salsa verde

Baking the lamb, rather than roasting, gives it a different texture and taste. Cooking on the bone stops the muscles in the leg retracting and squeezing out the moisture, and combined with the effects of the steam generated inside the salt crust, and the salt absorbed during cooking, this lamb is incredibly moist and tender. Serve with salsa verde, or mint sauce if you prefer.

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For the salt crust

  • 1.25kg/2lb 12oz table salt (without anti-caking additives)
  • 175g/6oz free-range egg white (about 4-5 large egg whites)

For the salsa verde

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