Name: Roast Leg of Salt-Marsh Lamb in a Salt Crust
Cuisine: China
Ingredients: Handful of herbes de Provence; Olive oil; 2 sprigs of rosemary, picked; Salt and freshly ground black pepper; 1 egg, beaten; A little Maldon or rock salt; 1 kg ordinary table salt; 8 garlic cloves, peeled and split, any green germ removed; 1 leg of lamb, preferably salt-marsh, about 2.5 kg; 1 kg flour, plus more for dusting

Preparation info

Difficulty
Medium

Appears in

Today's special

By Anthony Demetre

Published 2008

About

I believe this method of cooking originated in China. It is a great way of avoiding moisture loss, while retaining all the essential flavour from the meat and seasoning. The cooking time may look short, but with this method you have little heat loss if the crust is airtight as the steam released from the meat is retained in the stone-like crust.