The Japanese rarely eat large quantities of meat, and most home kitchens don’t have an oven large enough to accommodate a 5- or 6-pound roast. The roasted leg of lamb may seem terribly English at first, until you taste the rich ginger and soy glaze; it assures a happy cross-cultural culinary experience!
Trim away all excess fat from the leg of lamb. Peel the cloves of garlic and slice each, lengthwise, into five or six pieces. Make shallow slits at random in the meat and bury a piece of garlic in each. Rub the salt well over the meat.Peel the ginger, saving the peels for later use. Grate the ginger and mix it with