Roasted Whole Leg of Lamb

Ingredients
- whole leg of lamb (average weight 2.2–2.5kg)
- 1-2 Tbsp oil
- rock salt
- freshly ground black pepper
- 4-5 fresh rosemary sprigs
Method
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1. Take your lamb out of the fridge 30 minutes before cooking to allow it to come to room temperature.
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2. Preheat the oven to 170°C.
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3. Place a wire rack in a roasting tray, place the lamb on the rack and brush the meat with the oil. Season with the rock salt and freshly ground black pepper.
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4. Rub the lamb with the rosemary sprigs leaving them in the roasting dish.
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5. Place the meat into the oven and roast at 160°C, allowing 30 minutes per 500g. To test if the meat is cooked, use a skewer to pierce the leg at the thickest part, going through to the bone. If the juices are clear, the lamb is cooked.
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6. Remove the lamb from the oven, cover the meat with some aluminum foil and then set the lamb aside to rest, for approximately 15-20 minutes.
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7. Carve the meat and serve with your favourite vegetables and plenty of gravy.