U can leave the salt out entirely.

The idea of the long slow low temp cook is to make it very tender. I said 6
hours, because you said it was a HUGE leg, and I suspected it may be Mutton.
In any case, as U are asking how to cook it, I suspect U ain't eaten too
much lamb and it is not so nice done rare if you are a Newbie at Lamb. Also
it's tougher in leg form.

A roasting dish with a good lid on makes for a falling off the bone cooked
lamb if done nice and low and slow. The gravy made with some flour in the
drippings is also a part of it, and as U are in the UK, don't forget the
Mint sauce!

Do hope the meat is from New Zealand??? <smile>

Frenchy

"marie" > wrote in message
...
> Thank you so much for the quick replies.
> I am not allowed salt, and I was very interested in Frenchy's recipe. Is
> the salt necessary? I have lo-salt. Will that do?
> Many thanks again.
> Marie
>
>
>
> "marie" > wrote in message
> ...
>> 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
>>
>>
>
>