Melting leg of lamb with juniper berries from Roast Figs, Sugar Snow: Winter Food to Warm the Soul by Diana Henry

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Notes about this recipe

  • FJT on April 04, 2021

    This was excellent and will now be my go-to leg of lamb recipe. I took a few liberties with the recipe, but I don't think I altered it beyond recognition. I only had a 1kg boneless, rolled leg of lamb rather than a 2.4kg bone-in joint, so the cooking time was always going to be reduced. I also didn't fancy cooking it on the stove as I had a few things to take care of and wanted a hands off recipe - so this went in a low oven for just 4 hours with some extra liquid added after 2 hours. It did indeed melt and tasted wonderful. We had to stop ourselves eating too much as the leftovers are destined to become shepherd's pie tomorrow!

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