"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
>
>

No No No...Must be 'Aussie' Lamb only :-)

--
Bigbazza(Barry)..Oz