Order from a butcher, he will give you the right size for the amount of bellies!
Leg of Lamb
Clove of garlic
Rub your lamb with the olive oil. Halve the clove of garlic and rub the oiled meat with it. Spear the leg all over with a sharp knife and stick the rosemary sprigs into the holes.
Roast at 190c/210c until the juices run clear-ish! (My oven took 2 and a half hours)
Serve with roasted potatoes (add them to the roasting tin about a half an hour after the lamb, but par boil them first and shake them around a bit to be sure of crispy edges!) and cabbage! I always add cream and a bit of onion puree to cabbage on special occasions, ! Don't forget the mint sauce and of course the gravy - I made todays with the juices from the lamb, a cup of boiling water, two tsps redcurrant jelly and a tbsp of bisto which may not appeal to the food snobs out there but I really think bisto makes the best gravy!
So the tums were almost full, the lamb had turned out perfectly, just pink in the middle and crispy on the outside.
All we needed now was dessert!
Lets call these,
200gms white chocolate (use green and blacks organic if you can)
200mls double cream
200mls creme fraiche
handful fresh raspberries
Sit the white chocolate in a bain marie until melted. Take it off the heat then and stir in the creme fraiche, the chocolate may seize but keep stirring - it'll be fine. Add the cream.
Plop into serving glasses (looks gorgeous in any wine glass) and refridgerate.
Just before serving pop in a few raspberries and sprinkle with crumbled flake.