Category: Lamb
Classic roasting joint. Perfect for Sunday lunch with the family. Beautifully tender with a crisp herb crust.
Price: from €15.50/kg
Bring the leg to room temperature for 1 hour before cooking. Make deep incisions all over and push in slivers of garlic and sprigs of fresh rosemary. Combine Verstegen Mediterranean Herb Mix with Dijon mustard, olive oil, cracked black pepper, and sea salt to form a paste. Rub the paste all over the leg, working it into every crevice. Place on a bed of halved onions and whole garlic bulbs in a roasting tin. Roast at 220°C for 25 minutes to get a golden crust, then lower to 170°C and cook for 15 minutes per 500g for pink, or 20 minutes per 500g for medium. Baste with pan juices every 30 minutes. Rest the leg loosely covered in foil for at least 20 minutes. Use the roasting tin juices to make a rich gravy with red wine and stock. Serve with roast potatoes and seasonal vegetables.