Preparation

• 1
  Squidge the butter, garlic and herbs together with a half teaspoon of salt and black pepper
• 2
  Using a skewer stab the leg of lamb all over
• 3
  Now rub the butter mixture all over the top of the leg of lamb
• 4
  Parcel the leg up in foil loosely and seal well
• 5
  Cook in a roasting tin for 2 hours
• 6
  After 2 hours open the foil parcel up and let cook for another 30 minutes- this lets the lamb brown and crisp a bit
• 7
  When done put the lamb in a warm serving dish and serve
• 8
  You can make a gravy from the lamb juices if you wish
• 9
  Serve with minted new potatoes and seasonal veggies for a lovely meal!