Roast Leg of Lamb with Roast Garlic

Preparation info
  • Serves


    • Difficulty


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By Neil Perry

Published 2005

  • About

I love lamb. Being Australian I have to say that we are lucky and have some of the best lamb in the world. It is particularly fantastic around springtime when it is possible to get milk-fed lamb, but this recipe is all about that lovely leg of lamb that will feed the family. The legs usually come anywhere from 2–3 kg (4 lb 8 oz-6 lb 8 oz). I leave the shank on, as it is good eating and gives you a handle for the quick-carve lamb that I like to do. Make sure your butcher removes the d-shaped