Roast Leg of Lamb

Sometimes you don’t want a whole leg of lamb otherwise you will be eating lamb for the whole week…

Many supermarkets are now offering a partly boned leg of lamb, sometimes called a carvery leg of lamb. It is often cheaper and smaller than a traditional leg.

It takes less time to cook than a whole leg (obviously) and when I have cooked them found most to be tender and delicious and certainly better than a boned shoulder of lamb.

What I do find though is that as it is partly boned, though a little easier to carve, the meat does shrink a lot more whilst cooking and some of the meat can be a little tougher as a result.

I usually use rosemary and garlic, classic flavours, to enhance the roast. In the photograph you can see I roasted the joint on a bed of carrots and rosemary. The carrots raise the meat from the bed of the roasting pan and work like a rack. The carrots then make a great base for gravy.

I am interested in using other herbs and spices for the future. Morrocan spices are an obvious choice, but wonder if anyone out there has some winning and tasty ideas.

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