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Roast leg of lamb with pancetta, sage & rosemary
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Total Time:
2 hours 5 minutes
Indulge in a succulent 2kg leg of lamb for 8 guests, perfect for any occasion. Best enjoyed around May for optimal flavor development. Look for a plump, soft leg with intact skin - ask your butcher for easy cooking and carving.
Ingredients:
  • 1 leg of lamb (about 2kg)
  • 1 handful of fresh sage
  • 1 clove of garlic
  • 1 handful of fresh rosemary
  • 1 lemon
  • olive oil
  • 85 g higher-welfare smoked pancetta
Instructions:
  • 1. Preheat the oven to 220ºC/425ºF/gas 7. Start by creating a 'tunnel' along the lamb bone, cutting the meat away for about 10–12cm from both ends. Make incisions in the leg by piercing the skin randomly 6 or 8 times. Open up the incisions by running your fingers through them. Prepare the herb mixture by crushing half the sage with garlic and salt in a mortar and pestle. Add lemon juice, oil, the remaining sage, and rosemary to the mixture. Stuff the herb mixture into the incisions and gaps. Slice the pancetta and stuff it into the gaps along the bone and incisions for added flavor. Drizzle oil in a hot roasting tray, place the lamb in it, and roast, turning every 30 minutes until cooked to your desired level. Cooking times: - Pink: 10 minutes per 450g + 20 minutes - Medium: 13 minutes per 450g + 20 minutes - Well-done: 20 minutes per 450g + 20 minutes Rest the meat for at least 10 minutes before carving.

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