Carving Techniques: When carving the lamb, slice against the grain for tender and easy-to-eat pieces. Accompaniments: Serve the slow-roasted leg of lamb with complementary sides like roasted ...

If possible ask your butcher to remove the aitch bone from the top of the leg of lamb so that it will be easier to carve later, then trim the knuckle end of the leg. Season the skin with salt and ...

Remove the aitch bone from the top of the leg of lamb or ask your butcher to do it for you. This makes it so much easier to carve later. Then saw off the knuckle from the end of the leg.

before transferring to a board to carve. The timing is based on your cooking a 2kg leg for 20 minutes per 500g plus 20 minutes, which will give you medium, that’s to say, pink lamb; if you want ...

Bone the leg of lamb. With the leg sitting underside up on the cutting board ... The internal temperature should be 130° with the meat pink throughout. Carve the lamb into 1/4" slices. Serve.

Measure all the dressing ingredients into a bowl and season with salt and pepper. Carve the lamb into slices and serve hot with the lemon dressing and juices from the roasting tin. Preserved ...

If your looking for a twist on the traditional Easter lunch recipe then this easy carve Greek stuffed lamb is perfect. It's packed full of flavour using garlic cloves, oregano, cinnamon, pistachio ...

mix together all the ingredients in a bowl and refrigerate until needed When the lamb is cooked, remove it from the oven and leave it to rest, covered in foil, for 15 minutes before carving ...

A slow-cooked leg of lamb will take about six hours to cook ... watching it carefully so it doesn't burn too much. Carve the meat against the grain and serve.

Having the lamb leg butterflied (ask your butcher to do this for you) means it cooks quicker and makes it a lot easier to carve and serve. The pizza oven needs to be less than 220C when cooking ...