Food

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LHL

Digging through my freezer this weekend, it turns out I have a long-forgotten leg of lamb in there. Two kilos worth of meat.

What would you good people do with it? I'm struggling for inspiration.

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Tenderloin in reply to @LHL

Stuff it with rosemary, anchovies and garlic. Put it in a tray and roast it low and slow with a little white wine and stock and covered tightly with a few sheets of foil. 5-8 hours should do it and you should get a crispy/sticky skin and unctuous meat.

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