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You should start it at 250C for 30 minutes and then turn it down to 225C It should be covered with tin foil to retain its juices and stop it from drying out. It will still brown but will be succulent inside.
Before putting it into a prewarmed oven, you should rub some olive oil and sea salt over it, you don't need oil in the roasting pan as its a fatty meat. You should make some small slits with a knife and squash in some fresh rosemary and garlic cloves cut in half. This will permeate the meat as it is cooking and give off a wonderful aroma when you serve it.
When it is ready, you can test it, by pulling back the tinfoil, be careful not to burn yourself with the steam, and stick a knife down to the bone if it is cooked it will be tender, and the juices will run clear. About 1 to 1,5 hours depending on the size of lamb leg and your oven. You can add the potaoes for the last twenty minutes, the hot oven will ensure they are crisp, small sized however.
Leave lamb to stand for awhile before carving, it should be slighly pinky but not underdone, and the outside crisp.
Delicious!
Before putting it into a prewarmed oven, you should rub some olive oil and sea salt over it, you don't need oil in the roasting pan as its a fatty meat. You should make some small slits with a knife and squash in some fresh rosemary and garlic cloves cut in half. This will permeate the meat as it is cooking and give off a wonderful aroma when you serve it.
When it is ready, you can test it, by pulling back the tinfoil, be careful not to burn yourself with the steam, and stick a knife down to the bone if it is cooked it will be tender, and the juices will run clear. About 1 to 1,5 hours depending on the size of lamb leg and your oven. You can add the potaoes for the last twenty minutes, the hot oven will ensure they are crisp, small sized however.
Leave lamb to stand for awhile before carving, it should be slighly pinky but not underdone, and the outside crisp.
Delicious!
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