Description

Generally the leg of lamb has more meat than a goat leg. We marinate the lamb over night with a dry rub of salt, garlic and herbs and other spices. We then slow roast the legs over 3 hours in the oven. The result, juicy falling-off the bone tender flavorful meat that cuts like butter.

We procure a leg that weighs roughly 2.5kg. Please also remember that meat shrinks when cooked and meat with bone contains less meat. I recommend 500g per person with meat on bone, 250g-300g per person for meat without bone for normal average appetites. The portion also depends on what else is accompanying the leg of lamb. Please plan accordingly.