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Leg of lambcook joint of meat. It is a favorite for the traditional "Sunday Roast", but is delicious any time. Of course it is also an essential ingredient for authentic shepherds pie - see our recipe. It is ideally suited to cooking on a rotisserie, or spit, which is my preferred method. But it is also suited to roasting in the oven. We will look at both methods. Before we get on to cooking, it is worth spending a little time in preparation. This is nothing very complicated. Make some slits in the fleshy parts and insert slivers of garlic. Make these by slicing cloves longways.
Or insert leaves of rosemary or basil, or whatever herb you fancy. The fragrant aroma from these cooking in the oven or on the rotisserie will really work up your appetite. If allowed you can always control it with the chef's glass of wine, maybe a nice robust shiraz (Australian of course). But before we get on to that, we need to start the cooking phase. Oven roasting This is simplicity itself. Preheat the oven to 200C, 400F. Place the leg of lamb on a rack in a roasting tray, and place in the oven. After 30 minutes reduce the temperature to 150C 300F.
If you are enthusiastic enough, you can baste the joint every 30 minutes or so. This involves spooning up the collected juice in the roasting tray, and pouring over the joint.This has the effect of preventing the meat from drying out. The meat should be ready in about 30 minutes per lb or 35 minutes per 500g. Remove from the oven and allow to stand for 10 minutes or so before carving. Next we will look at spit roasting and carving. IN THIS SECTION - leg of lamb intro(this page)
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