Carve the lamb properly: Use a sharp carving knife to slice the lamb against the grain. This ensures that the meat is tender and easy to chew. Serve with complementary sides: Leg of lamb pairs well ...

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 ...

This leg of lamb, inspired by the flavours of Spain ... Cover; rest for 15 minutes before carving. For best results, use a meat thermometer when using the barbecue, as it’s tricky to maintain the ...