[sunshineband]

Thought I would pass on our fave way of roasting lamb.
Cutt off /trim all the sinewy fatty bits off the outside of the leg of lamb
1.Rub powdered ginger into surface according to taste (it is quite hot so don't go mad if unsure)
2. Pour some honey over top
3. Cut up some rosemary and lay underneath
4, Marinade at least an hour: overninght is good
5. Pour cide around meat in roasting tin
6. Roast at Gas 200 for  20 mins per 500g plus 30 mins more (well done is best as there are lovely brown bits on the edges) Baste when you remember
7. rest covered to keep war about 20 minutes
8. Enjoy-- the gravy is excellent too

[JulesJ]

Ooh that sounds wonderful

[sunshineband]

It certainly was this lunchtime 

[Stripey_cat]

I go to completely the other extreme: wrap your untrimmed (fat and tendon taste nice when slow-cooked) lamb up in tinfoil, with aromatics of your choice (I use lots of garlic and a little rosemary), and put in a very slow (maybe 120C?) oven all day for supper or overnight for lunch.  Turn off the oven half an hour or so before you want to serve, or wrap the lamb up in a towel if you need to use the oven at a higher temperature for accompaniments.  When it's done, carving is dead easy, because you should be able to pick up the bone and the meat slides off!  The roasted garlic and the few escaped juices make a nice base for gravy.

[mumofstig]

That's the way i do it and Jamie O does too

[sunshineband]

Good to have variety 

[mumofstig]

Put it this way.. you cook it your way and i'll eat every bit.
I cook it my way..and i'll eat every bit  YUM

[sunshineband]

Put it this way.. you cook it your way and i'll eat every bit.
I cook it my way..and i'll eat every bit  YUM

I'll let you know the next time it's on the menu ! 

[Plottered]

we had a slow cooked lef of lamb on Sunday 120c for about 8 hours and it was lovely...mmmm