For Lamb: Prepare leg: Cut slits into top portions of roast with a small sharp knife. Insert a garlic clove into each slit and push it into the meat with your finger until it’s no longer visible.

Leftover meat from roast lamb is traditionally used in ... Leg is also sliced and sold as leg steaks for grilling, frying or barbecuing. FAQs about BBC Food ...

Serve lamb leg steaks with broccoli and almond butter sauce ... toss in olive oil and salt and pepper and roast in a hot oven until tender. Toss through steamed broccoli and drizzle over the ...

For the butter: Place the butter in a bowl and mix together with salt, parsley and the chopped wild garlic until well combined. Squeeze over a little lemon juice and mash into the butter as best ...

From The Great New Zealand Cookbook, Martin Bosley's roast is a traditional kiwi favourite. Ask your butcher to bone a leg of lamb and tie it up, leaving the shank bone attached. The spices ...

His favorite type of meat to cook? Any large cut, like a big beef roast or bone-in leg of lamb. "Large cuts are a relatively labor-free way to feed groups," he says. "There is nothing nicer than ...