On Wed, 28 Sep 2005 14:25:30 GMT, "Ophelia"
> wrote:

>
>"Melba's Jammin'" > wrote in message
...
>> She scores!! Good on you. I've never cooked lamb in my life. I had a
>> shank a couple weeks ago at a fabulous restaurant in St. Cloud (story on
>> my website - Cafe Renaissance). I'm scared to cook it.
>
>I am sure you cook beef and pork! Lamb is no more difficult than that!
>
>We eat lamb at least once a week and we love it. One of my favourite ways
>is to make small cuts in the skin and poke slivers of garlic and rosemary
>into them. Roast and be in heaven)
>
>Whatever you do don't overcook it.
>
>O
>
Well of course, New Zealand is the home of sheep, 4 million people, 45
million sheep.

Ophelia, that's how I cook roast lamb too. I stab the sharp end of a
vege knife in the meat and poke slivers of garlic in, then mix a
slurry of light olive oil, salt, pepper and chopped fresh rosemary and
liberally coat the whole leg (or whatever cut you're cooking).

Then roast it in the oven for about 1 1/2 hours, ensuring it's still
pink in the middle.