"Frenchy" > wrote in message
...
> 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

Hee hee! It's from Scotland and it's a lamb that was just slaughtered this
week. I have already used the shanks to make stock but the leg is BIG and I
didn't know how long to roast it as we are not great meat eaters, but we do
enjoy lamb and of course it would be no good without mint sauce. :-)
Many thanks for your help.
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
> >>
> >>
> >
> >
>
>