Lamb Leg (whole)

Only the two hind legs produce the cut referred to as “leg of lamb”. It is a large, lean, and tender cut and can be used whole or subdivided into smaller cuts, which can are usually cooked using dry heat methods, such as roasting.

Cooking Instructions:

• Preheat oven. Line a roasting pan with aluminum foil.
• Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts all over.
• In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
• Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.