Lamb Leg On The Bone

A classic roasting joint, with lean, dense meat and reasonable fat cover.

Can be cooked medium rare through to well done.

Great Sunday Roast. Depending on the size of the lamb, can feed up to 10 from a whole leg.  Please request a half leg if you are feeding a smaller number, or do not need a ton of leftovers.

Leg of Lamb Recipe

ROAST LEG OF LAMB COOKED OVER POTATOES – Serves 6 – 8

Ingredients
2-3 kg of potatoes peeled and cut into 1 cm slices. Peel and thinly slice a large onion. Arrange these in a roasting dish, seasoning well with salt and pepper, and pour over 500 ml vegetable stock
2 ½ – 3 kg leg of Lamb
6 rashers bacon or 6 anchovy filets
6 cloves garlic, peeled
the zest of one lemon (keep the lemon for squeezing!)
The leaves from a 6-inch-long sprig of rosemary

Method
Whizz in a food processor, or finely chop, the bacon/anchovies, garlic, lemon and rosemary.
Make about 12 deep, large incisions with a small sharp knife in the meaty part of the leg. Push the rather crumbly mixture into the incisions.

Spread about 30g butter over the surface of the leg of lamb, and season well with salt and pepper. Squeeze over the juice of the lemon you zested for the crumb mixture. Put the lamb leg on top of the potatoes, and put into a pre-heated oven 230°C/Gas 8 for 30 minutes. Reduce the heat to 180°C/Gas 4 and cook for a further 1 hr 30 minutes – 2 hours, depending on how well done you like your lamb.
Remove the leg of lamb onto a warmed plate and cover with foil and a bath towel folded into four and allow to rest for at least 30 minutes. Leave the potatoes in the oven to crisp up while your meat is resting, and while you finish your gravy and vegetables.

RED WINE GRAVY TO GO WITH THE LEG OF LAMB
In a pan sweat two large, finely chopped, red or white onions in 25g butter and 1 tablespoon olive oil until softened and lightly browned. Add one heaped tablespoon plain flour, stir and cook for about half a minute. Pour on 250ml red wine or port (about 1/3 of a bottle), bring to the boil and reduce by half. Add 500 ml beef or lamb stock and 1 tablespoon of redcurrant or mint jelly and simmer for 5-10 minutes until it is the right consistency for you. Check the seasonings and serve with your leg of lamb and potatoes.