Snapguide
STEPS
INGREDIENTS
One leg removed from packaging dabbed dry with a paper towel

One leg removed from packaging dabbed dry with a paper towel

Cut extra fat off , but leave a thin layer for flavoring

Cut extra fat off , but leave a thin layer for flavoring

Peel four cloves of garlic and leave four unpeeled

Peel four cloves of garlic and leave four unpeeled

Pierce the leg of lamb in 5 places

Pierce the leg of lamb in 5 places

Insert the cloves into the lamb

Insert the cloves into the lamb

Continue to spice the leg with fresh thyme and oregano

Continue to spice the leg with fresh thyme and oregano

Add rosemary into the mix

Add rosemary into the mix

Keep the whole sprigs of rosemary for the cook in wine sauce

Keep the whole sprigs of rosemary for the cook in wine sauce

Slice the lemons and grate some of the skin onto the leg

Slice the lemons and grate some of the skin onto the leg

Brown the seasoned leg to seal the flavor - this step is optional

Brown the seasoned leg to seal the flavor - this step is optional

Turn quickly on a high heat so that the outer edge is slightly brown

Turn quickly on a high heat so that the outer edge is slightly brown

Once the meat has been browned - add the chopped onions , red wine and rosemary to a roasting dish

Once the meat has been browned - add the chopped onions , red wine and rosemary to a roasting dish

The oven should be pre heated to 160 degrees celcious and then the leg is ready to be placed in the oven for approx 3 hours.

The oven should be pre heated to 160 degrees celcious and then the leg is ready to be placed in the oven for approx 3 hours.

Once the slow roasted leg is three quarters done - add the vegetable selection - leeks , carrots , bracolli  or any other vegetable that you desire

Once the slow roasted leg is three quarters done - add the vegetable selection - leeks , carrots , bracolli or any other vegetable that you desire

Then add the par boiled potatoes - on top of the vegetables so they roast and  not pan fry.

Then add the par boiled potatoes - on top of the vegetables so they roast and not pan fry.

Dress the table and eat like kings

Dress the table and eat like kings

  • 0.0 1/2 leg of lamb
  • 2.0 Rosemary
  • 1.0 Lemon
  • 1.0 Thyme
  • 8.0 Garlic cloves
  • 6.0 Potatoes
  • 0.0l Red Wine