Ingredients

• 1 Whole leg of lamb
• 2 tablespoons Oil
• Rosemary and/or mint

Directions

Brush or rub the meat with a little oil and then season well with salt, freshly ground black pepper and plenty of rosemary sprigs and/or fresh mint

Allowing 20 minutes per 500g, roast at 180°C for the first 30 minutes, then reduce heat to 160°C for the remaining time. To test if the meat is cooked, use a skewer to pierce the leg at the thickest part through to the bone. If the juices are clear, the lamb is cooked. Set the lamb aside to rest for 15-20 minutes before carving. (if the juices are not clear, continue cooking.)

Serve with roast vegetables such as potatoes, pumpkin, and kumara.