Festive Roast Kid / Lamb Leg
A whole kid or lamb leg larded with garlic and rosemary, marinated in lemon, balsamic vinegar and olive oil, then slow-roasted in foil.
Ingredients
| 1 | kid or lamb leg | |
| 1 | lemon | |
| 2 | heads of garlic | |
| 3 tbsp | 45 ml | balsamic vinegar |
| — | salt | |
| — | pepper | |
| — | olive oil |
Instructions
Rinse and trim the leg. Make small incisions for larding. Salt it and sprinkle with freshly ground pepper, rubbing it in, including into the incisions. Peel the garlic and, using whole lightly crushed cloves, lard the leg. Douse generously with lemon juice, trying to get it into the incisions as well. Grate the zest from the lemon and rub it over the leg. Finally, rub it with the balsamic vinegar. Into several of the incisions, tuck a sprig of fresh/dry rosemary. Douse generously with olive oil and wrap in foil. Once it has roasted well, open it up, pour in a little hot water/wine/beer and close the foil again. Roast initially at 220°C until it browns, then reduce to 180°C. The roasting time depends on how large the leg is - 30 min per 500 g of meat. If the leg is 2 kg, you will need 2½ hours.