How to make it

  • Take some needles from the big rosemary sprig, enough to have a handful, and put them onto the chopping board. Add the sage leaves. Chop together finely. Put them into a mortar (alternatively a blender would do the job). Add the black pepper to the mortar and the salt. Add the garlic, whole or chopped it is up to you. Now, use the pestle to work in the mixture. Keep going until you have a very fine mix. Take a sharp knife and cut under the fat layer so that you can lift it. Leave one side of the fat layer connected to the meat. Then, do some cuts around the leg joint, 3-4 cm deep, as if you are making small pockets. Fill with herb mix. With the remaining mixture, sprinkle the piece of meat... rub all around and cover with fat. Put some olive oil you have in the glass in the oven tray and slice the carrot making thin discs (2-3 mm thick). Use the discs to make a carrot bed along with the remaining Rosemary See Photo. Put the tray into the oven at 180ºC (gas mark 4) and cook the leg joint for about 1½ hours (this time is for a 2.2 lb joint). At about half time, baste the joint with the gravy formed in the bottom of the oven tray.

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