Roast lamb on high (220c, Gas8 for 20 minutes, reduce to 180c/Gas 4 and continue to cook for another 20 minutes. remove from oven, cover in foil and leave in a warm place for 10-15 minutes before carving.
A generous sized leg of Rutland lamb for your Sunday roast. I have left the bone in so as it roasts, the marrow melts out into the meat, giving it great flavour. Serves 4
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