Roast Leg of Lamb: The Traditional Recipe

Preheat the oven to 220°C (Gas mark 7/8). Prepare the lamb by removing the excess fat from the meat.

Make a paste with the fat, crushed garlic, rosemary, and coarse salt.

Rub the paste into the meat by massaging the lamb.

Place the lamb in the oven and baste it every 15 minutes with a mixture of hot water and fat.

For those who like confit garlic, add a few unpeeled garlic cloves to the bottom of the dish.