Put on your best cooking show with a whole roasted lamb leg. I love it during festive occasions as it is well enjoyed by a group of people you love. Make it the centerpiece of your table by leaving space near the host (or you) that is, so that when all the guests are seated at the table, you come in and present the roast. As you are carving, it is when conversations arise regarding how big a portion, which part of the meat.. the "crusty burnt" part at the bone or the juicy "medium juicy" portion in the middle of the lamb leg that your guests want you to serve to them.
Carving any kind of meat is always a social activity. Make sure you have all the side dishes ready in the middle of the table. The plates get passed to you as you carve.. some empty and some already laden with the side dishes or rice or potatoes so that you can pour the sauce over them as well as the portion of lamb.
Have fun and enjoy!...
Here, I am using New Zealand's Pure South Lamb...
Here's the recipe...
Carving any kind of meat is always a social activity. Make sure you have all the side dishes ready in the middle of the table. The plates get passed to you as you carve.. some empty and some already laden with the side dishes or rice or potatoes so that you can pour the sauce over them as well as the portion of lamb.
Have fun and enjoy!...
Here, I am using New Zealand's Pure South Lamb...
Here's the recipe...
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