Leg of Lamb

Leg of Lamb

Once a week we get our lamb from Wicklow from Paddy Hegarty. Lovely layer of fat on the top which is what we want. The lambs spend their lives out eating the grass. What we do is we cut the leg off, french trim the shank. Take out the awkward H-bone, and then we tie it up. That would feed six to eight adults. 

Cooking wise you should be doing that for an hour and forty five, to two and a half hours.