Roast Leg of Lamb

Submitted by Starbuck!!!

• Leg of lamb
• 1 Tbs olive oil (or other oil, pref. low fat)
• 2 Tbs Worcestershire sauce
• Juice of 1 lemon
• 2 cloves of garlic, crushed
• several sprigs of Rosemary

     Trim lamb leg of nearly all visible fat and leave to stand in a marinade made from the next five ingredients, in an unpunctured plastic bag for at least an hour, but overnight if possible. Remove from marinade, lie leg on sprigs of rosemary and roast uncovered at 160-180C (325-350F) for 1 ½ - 2 hours, or for the time you like a leg cooked, basting occasionally with the marinade.

     After cooking leave to stand in a warm place for ¼ hour before carving. Serve with Roasted Garlic Purée and a selection of roast or just cooked seasonal vegetables.

Economical Roast Lamb

    A large lamb or hogget* roast is traditional festive fare. When money is limited (And isn't it always) shop around for the best value. A frozen leg or forequarter costs much less than fresh and is just as good if slowly thawed and carefully cooked. A boned forequarter is delicious when trimmed of all visible fat, brushed on all surfaces with a paste or more or less equal quantities of dark Soya sauce and smooth mustard, rolled and tied with string. A 1.5kg (3lb 8oz) forequarter roasted at 180C (350F) takes 1 ¼ to 1 ¾ hours. * Hogget is meat from a 1 - 2 year old sheep.

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