How to make a Leg of Lamb

Cut along the underside of the pelvic bone, keeping the knife against the bone.

Cut into the joint that connects the whole pelvic section to the rest of the leg and detach the pelvic bones.

Trim off the thin skin that covers the outside of the leg.

Spread flavorful mixtures such as the garlic and thyme shown here over the exposed meat of the leg.

Tie the leg lengthwise with string, folding the exposed meat over the joint.

Season the leg and place it in a roasting pan with trimmings, bones, and aromatic vegetables. Roast at 400°F until the internal temperature reaches 125°F. Let the leg rest, loosely covered with foil, for 15 minutes.

Hold the leg by the bone and carve lengthwise along the thick side of the leg.

When you reach the bone, turn the leg around and carve along the other side.

Continue slicing until you have cut as much as you plan to serve. The inner slices will be rarer than the first slices you cut.