I wrote this recipe for Blasus Magazine, a bilingual magazine that explores the stories, people and creativity behind the Welsh food scene and beyond.
It will soon be Easter. And for me that means two things. Eating myself into a chocolate coma… and roasting a leg of lamb.
There is a worrying, albeit understandable, mystique and nervousness around roasting whole joints of meat. Partly around not wanting to fudge it up, waste your hard earned money and ruin everyone’s day but mostly around not cooking it for long enough vs. cooking it for far too long. You’re nervous that what you’ll end up with is either a bleeding autopsy of a dinner or a tire like substance fit for the rim of a tractor.
I promise you – forsaking this fear will get you half way to achieving neither of those things. Following this recipe will get you the rest of the way.
You can read the recipe here.
MIKEY AND THE KITCHEN. 