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Roast Leg of Lamb

 

Without removing the fell, season leg.  Place fat side up, skin down, on rack in open roasting pan.  Or, if mounting on spit for rotisserie roasting, balance carefully.  if the fat covering is very thin, have your butcher lard the cut side. Roast in a slow oven at 325 degrees for 30 to 35 minutes per pound or until meat thermometer registers 175  degrees for medium or 180 degrees for well done. If desired, a clove of garlic may be inserted in leg before roasting.  Makes about 8 to 10 servings.  Trim with fresh parsley.