Boned & Rolled Cumbrian Leg of Lamb POA
To Cook: A stunning cut of meat bursting with nostalgic flavour. Salt the rind. Cook on a high temperature for 30 minutes then reduce for remainder of cooking at 40mins per kilo. Sit on a bed of mirepoix moistened with a light water/honey solution. Take cracking off 30 minutes out and glaze the joint with brown sugar and french mustard 🙂
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