HOW TO COOK A LAMB LEG
Short cut lamb leg, as pictured, has the tender rump removed, bone-in with exterior fat that can be easily trimmed and boasts a medium-tender texture best suited for slow roasting.
How to cook
Best cooking methods – Roast, BBQ
Place the lamb leg fat-side up on a clean chopping board and pat dry with a paper towel. Using a sharp knife, make a series of shallow cuts into the lamb, a few centimetres apart. If using a marinade, spread over the lamb, rubbing it into the cuts. Wrap the lamb in cling film and refrigerate, preferably overnight or for at least 2 hours.
Remove the marinated lamb from the fridge 30 minutes before cooking. Preheat the oven to 180°C. Place the lamb in a roasting dish fat side up and season. Transfer to the oven and bake uncovered for 25-30 minutes per 500g for medium. Baste occasionally. With 1 hour remaining, add the vegetables to the roasting dish. Turn them over once while cooking. Remove from the oven, transfer the lamb and onions to a warm plate and cover loosely with foil. Leave to rest for 20-30 minutes.
Serve warm in thick slices with gravy, or cold in thin slices with cranberry jelly or mint sauce.
Thanks to recipes.co.nz