How to Roast a Leg of Lamb

Ingredients

• 1.leg of lamb, average size
• 2.1 lemon juice, from a large lemon
• 3.salt
• 4.black pepper
• 5.garlic salt
• 6.mustard powder
• 7.rosemary
• 8.carrots, peeled and sliced; 3–4
• 9.onions, peeled and sliced; 2–3
• 10.garlic, 2–3 cloves
• 11.celery, chopped
• 12.tomatoes, ripe, peeled, seeded and sliced; 1–2
• 13.chicken fat, for smearing
• 14.water, a little, for bottom of roaster

Method

1. 1.Rub the leg of lamb with the lemon juice and let it stand for an hour or two.
2. 2.Season well with salt, pepper, garlic salt, mustard powder and rosemary.
3. 3.Put in a roasting pan with the carrots, onions, celery and tomatoes.
4. 4.Smear some chicken fat over the meat.
5. 5.Put a little water in the bottom of the roaster. You can add a chicken stock cube to the water. A few bayleaves and peppercorns will not go amiss.
6. 6.Roast at 350°F (180°C) for 1½ hours. Baste often.
7. 7.Keeping the lid on, turn temperature up to 500°F (260°C).
8. 8.When the oven reaches the 500°F mark, remove lid.
9. 9.Roast and baste until crisp and brown. This usually takes about an hour.
10. 10.The meat will be juicy and off pink.

Notes

• No seasoning quantities given — season to taste and coat generously.