- Preheat the oven to 210°C – thermostat 7/8.
- Prepare the lamb leg by removing the fat with a knife until the skin looks crisp.
- Make a jelly using the fat, crushed garlic, rosemary leaves and sea salt. Massage the jelly into the skin.
- Place in the oven and baste every 15 minutes with a mixture of hot water and fat. Consider placing a few unpeeled Cooking… garlic cloves at the bottom of the tray.