Roast Leg of Salt-Marsh Lamb in a Salt Crust

Preparation info
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Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

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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.