Roast lamb! The slower the better...

Tweet

Yesterday I tried roasting a half-leg of lamb like this, and it turned out SO succulent, melt-in the mouth, and mouth-wateringly delicious: 1. Put the lamb into a large roasting dish, and using a sharp knife, make incisions in the fat around the edges (where it's thin, make oblique incisions, running diagonally along and through the fat), and where there's fat running through the middle of the meat, make a deep incision. Insert sprigs of fresh rosemary into these incisions, pushing them as far in as possible (if they go into the meat, so much the better!). Take some sea salt, and rub it all over the fat. Put the lamb into a cold oven, and turn the oven on as low as it will go. Let it cook for about 2 or 3 hours, turning the joint, and basting any dry bits, every 30-45 minutes. After 2-3 hours, turn up the heat to 100 C, and let it roast for a good 2 hours, turning it every hour. Turn up the heat to about 170, and put the lamb in a different roasting tin, using the original one for roasting your potatoes, parsnips, garlic or whatever else you want to roast. After about 15-30 minutes take out the lamb, pop it in a warm place to rest (I use the top oven) whilst the potatoes finish off - I'd turn up the temperature as high as it'll go, so they get lovely and crispy. Don't forget to turn them regularly though. The results ought to be spectacular - they were for me!! Enjoy!