Traditional Leg of Lamby
- courtesy of Mrs Gemmil
Stab the leg with a small knife several times.
Insert slices of garlic and several sprigs of Rosemary into the cuts.
Season the lamb well with salt, and massage in olive oil.
Pre-heat over to 180 degrees c.
Place the leg in a roasting tray and cook for 20 mins per kilo.
For the last 15 mins or so keep basting the lamb to ensure it stays moist.
Leave to rest and enjoy with seasonal veg and tatties.