The first cut of our Tangle Ridge Ranch lamb that we cooked was a whole leg roast.
There is nothing quite like roasting large joints of meat and carving them tableside. A bit of pageantry with dinner.
A down and dirty recipe:
Roast Lamb Leg
- 1 whole lamb leg
- garlic, minced
- thyme, minced
- rosemary, minced
- kosher salt
- coarse ground black pepper
Trim the leg: remove the fell, clean the meat from the shank bone, and trim back the fat to an even, thin (1/8″) layer. For detailed instructions on trimming up a whole lamb leg to make a roast, see this post.
Score the fat in a diamond pattern, with about 1″ between each slice.