1 leg or lamb, approximately 1.5 kg (3 lb)
1 1/2 tsp salt
freshly ground black pepper to taste
2 tbsp lemon juice
for the glaze
2 tbsp soft brown sugar
2 tsp brandy
2 tsp lemon juice
1 tsp grated lemon rind
1. First prepare the glaze by mixing all the ingredients together well.
2. Season meat with salt, pepper and lemon juice.
3. Place meat on the rack of a roasting tin and roast at 160°C (325°F) gas 3 for 20 to 25 minutes per 500 g (1 lb) plus 20 minutes (medium) or 25 to 30 minutes per 500 g (1 lb) plus 25 minutes (well-done).
4. Baste meat frequently with glaze mixture during last 30 minutes of cooking time. Allow meat to rest in warming drawer for 10 minutes to facilitate carving.
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