The perfect joint for roasting...
ROASTED SALT MARSH LAMB LEG
1 leg of Salt Marsh Lamb
4 sprigs fresh Rosemary
8 sprigs fresh Sage
1 small bunch fresh Thyme
2 unwaxed Lemons
4 cloves Garlic, chopped
1 teaspoon Salt and freshly ground Pepper, to taste
500ml Atkin Potts’ Lamb or Chicken Stock
2 tbsp Pucketts Pickles Pickled Red Onion
1. Take lamb out of the fridge an hour before cooking to allow it to reach room temperature. Set oven to 190°C,
2. Use a small knife to make approx 15 holes (roughly 2 cm deep) evenly spread over the joint. Using a pestle and mortar, pound the garlic into a paste with salt.
3. Pick and chop the rosemary, sage and thyme leaves, then add them to the garlic along with the butter and a good grind of black pepper. Add the zest of 2 lemons and mix together well with your pestle, then massage all over the lamb, rubbing it into the holes you created as much as possible.
4. Transfer the joint to a roasting tin, add the stock and loosely cover with foil. Roast for 30 minutes, then remove the foil and roast for a further 50 minutes for medium or adjust time to cook to your taste.
5. Remove from the oven and set somewhere warm to rest for at least 20 minutes. Serve with the juices from the tin poured over the meat and a fresh herb mash.
6. Serve with a generous dollop of Pickled Red Onion