marie wrote:
> I hope this has not been asked recently.
> I would like advice on an infallible way to roast lamb.
> I have been given a HUGE leg of lamb and I am not sure how to prepare it as
> we don't eat a lot of red meat.
> I have kept a copy of the ideas posted about left-over lamb.
> Many thanks.
> Marie
>
>
Make sure you use a meat thermometer and roast to an internal temp of
125-130°. Take the lamb out and let it rest 15-20 minutesunder a tent
of loose foil; the internal temp should rise about another 5°.

Garlic and rosemary, also oregano, go very nicely with lamb, plus s & P
of course.