Roast Leg of Lamb with Herb Jellies

If I had to choose which roast meat I prefer above all others I think, on balance, it would have to be roast lamb. I love the flavour of lamb, and the vegetables which go so very well with it, like onions or leeks in a creamy white sauce, new peas with finely chopped mint forked through them just before serving, any of the green vegetables – all of these are good with any roast meat but are best of all with lamb. I don’t much like mint sauce – too vinegary for my taste, and as such it tends to override the flavours of the meat. But I love herb jellies or redcurrant jelly (best if it’s homemade) with roast lamb. And so far I have been talking about roast lamb eaten hot. A leg of lamb roasted in the morning and served at room temperature for dinner or supper the same day is a delicious way to serve a convenient main course. It has none of the congealed fat about it which leftover roast lamb from the previous day has – but I do love that, too.