There is nothing that smells better than Smokey Rosemary & Lamb

The smell of a whole leg of lamb roasting in the oven is enough to make the whole family run to the table. This lamb leg is made to be juicy, flavourful and tender. The leg is cut deep to allow the  Smokey Hickory Rosemary Salty Flavour to season the meat and add a beautiful smokey rosemary to crust the lamb and give extra crispy bits to each bite.

Download Salt Crusted Leg of Lamb Recipe Card

Salt Crusted Leg of Lamb

INGREDIENTS
2-3kg Lamb Leg
1/2 cup Smokey Rosemary Salty Flavour

 

STEP 1
Heat oven to 160oC
Line a roasting tray with baking paper, place lamb leg on paper and pat skin dry.

STEP 2
Using a sharp knife make deep cuts into the lamb making a diamond pattern. This will give you a great finish and lots of crispy bits

STEP 4
Rub the salt mix over the lamb and really massage it into cuts

STEP 5
Place lamb in oven and allow to cook for approx 120 minutes at 160oC

STEP 6
Increase oven temperature to 200oC for 20 minutes.

STEP 7
Remove from oven cover and allow the lamb to sit for 20 mins

You will have a tender piece of meat that can be sliced or broken into chunks off the bone.

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