Eversfield's Smoked Leg of Lamb
One of the classic roasting joints, this whole leg of organic lamb from Eversfield, has been smoked slowly over oak chippings from their farm.
A great alternative to your traditional festive menu options, try this with a rich onion gravy and a sprinkling of fresh mint for a real Christmas crowd pleaser.
- 1 Smoked Leg of Lamb
- Salt & Pepper
Heat your oven to 200°C. Place your leg of lamb in a deep roasting dish and sprinkle about 1 teaspoon of salt and pepper over the whole leg. Add about half an inch of water to the base of the dish. Cover with foil or the lid of the dish and place in the oven for 1 hour.
Take out of the oven and remove the foil or lid. Place back in the oven for a further 45 minutes to an hour, until golden brown and slightly crisp on the outside.
Rest the joint for at least 20 minutes before slicing and serving. Remember to keep the juices for that mouth-watering gravy!