Learn how to stud a leg of lamb with garlic and rosemary before roasting it to succulent perfection. It is the best centrepiece for a Sunday roast.
Factors to keep in mind
- Make small incisions in the skin, cutting into the flesh, to let flavours to penetrate the meat.
- Make little bundles of aromatics and use to stud the lamb (rosemary and garlic is a classic blend).
- Season with salt before roasting.
- Lamb should be roasted 20 mins per 450g/lb, plus an further twenty mins. Weigh meat prior to roasting to establish cooking occasions.
- Cook at 220C/200C fan for the initial 20 mins and then 190C/170C fan for the remaining time.
- Rest lamb just before carving.
Recipes employing this strategy
Roast leg of lamb wrapped in rosemary
Greek roast lamb
Slow-roast lamb with cinnamon, fennel & citrus
Relevant glossary terms
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