Roast Leg of Lamb

Lamb in Ireland is a given. We eat it all the time, and sheep are everywhere when you’re driving through the countryside. At the butcher shop, lamb and pork definitely predominate, letting beef lag behind in a distinct third place. I think it’s because our lamb is so good, with a much more delicate flavor than you may expect if your primary experience with it is a roast leg of American lamb duly cooked in the spring and eaten with mint jelly. And here’s something important: We do not eat mi