Leg o lamb with rosemary sprigs.

[brickie in oz]

Leg o lamb with rosemary sprigs.
Plus roast pumpkin, spuds, carrots and zucchini, steamed cauliflower, broccoli and gravy.

[Faith In Virginia]

Once again...NICE!!!

Dad's coming to visit this weekend so I have not figured what I will cook when he gets here but that Leg O Lamb sure does look good. Inspired...thanks Faith

[brickie in oz]

Thanks Faith.
For A$30 you would think it would just melt in the mouth but it was as tough as old boots, I dont know who is getting all our good cheap lamb, but it aint us.

[Laurentius]

Hi Brickie,
I think that if you had slow cooked you lamb at a low temp, it would have melted in your mouth.

[chidding]

Correct me if im wrong, but that much active flame would cause alot of the moisture to be sucked from the meat? Perhaps making some sort of broth below the meat would aid? or just cook it much much slower.

[Karangi Dude]

Hi Al,
High temp cooking of lamb on the bone will make the meat shrink and loose a lot of it's moisture, the muscle and tendens will tighten causing the meat to be tough.
If you had a lid for that pan you could have started high for a few minutes and then put the lid on, pulled the fire out to get the temp down to about 100/120c and then slow roast for 2 to 3 hours.
Al, a great way to cook leg of lamb at high temp is to bone out the leg of lamb and cut it so you can lay it out flat about 1 1/2'' thick then slash the bone side about 3/4'' deap with criss crosses about every inch or so leaving it rustic like a mountain range you know pieces sticking ut here and there. Then rub with olive oil, lemon juice, oregano, salt and pepper place it on a rack over the coals until it starts to char then move it back from the heat and let it cook for about 1/2 hour until tender or to your liking. (I like it a bit rare)
The peaks will char giving you a charcaol taste while the valleys will fill with juice keeping it moist. The result is great and don't for get to put on some Tzatziki, serve with Mediterranean Veg or simple salad of coss lettuce, red onion and toamtoes with a little flat bread on the side. (roll out some pizza dough rounds and cook on the hearth until they puff then turn over and cook the other side a few seconds)

[brickie in oz]

Thanks guys, Im a bricklayer what can I say?

It was cooking slow at first but it got late so I stoked Hansel and Gretal up....

[brickie in oz]

Having let the par cooked leg rest in the fridge overnight as per the plan I shallow fried it tonight for tea, it was delish.....