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

1. 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.
2. Score the fat in a diamond pattern, with about 1″ between each slice.
3. Rub the