Roast Lamb Leg

[wayno75]

Anyone got any good suggestions

[ChallengeLee]

Stuff it with garlic, rub in some oil and stick it in your camp oven on a trivet with a little water in the bottom to keep it moist and leave it for an hour or so depending on it's size.

[frosty]

Ahh yes! but lee forgot the Rosemary!! ESSENTIAL!! Put the Rosemary UNDER it so it gets very hot and releases all it's..........stuff!

If you like a moist lamb, cut some slits in both sides and stuff some small pieces of lime into the middle. Also, srinkle with a little sea salt and chives,

Bugger! I'm hungry again.

[ChallengeLee]

I didn't forget it, l make a yummy mint sauce instead of adding Rosemary...mmmm, now l'm hungry.

[frosty]

Who said ya can't ave Rosemary and mint sauce at the same time!!

I had a Rosemary once, she loved mint sauce!!!




with a roast as well.

[frosty]

Rosemary, mint sauce and gravy!!

Why not?? I do!!

Does it show??

[ChallengeLee]

LOL...you crack me up frosty one.
I have mentioned l'm not a good cooker...hence the advertising for a man that can...

[frosty]

OH BABY! I can cook!! Tonight we had fresh prawns, marinated in olive oil, white wine, basil, chives, garlic, cracked pepper and lemon. On the plate for 30 secs then straight on top of a rare eye fillet! a fresh green salad. Beautifull!!! Now everyones asleep and I'm playing computers!!

[ChallengeLee]

Now your just tantalising and titivating me with your unearthly concoctions, no fair.............. your a taken man

[frosty]

Another lamb one.

Lamb leg in container. Cupla good glugs of red in the morning and some in with the lamb. Basil leaves, Rosemary and pine nuts in and shake. Shake a couple of times during the day or just chuckin the back of truck. When going on fire, remove basil ( gets to strong after a while) and cook for 4 stubbies, 2 bundy's and 1 glass red.

Add usuals, gravy, mint sauce ( Lee's only) Burned spuds and the rest of the bottla plonk!!