- 1 leg of lamb
- Wipe meat with a damp cloth.
- Season with salt and pepper and rub with garlic, if desired.
- Place skin side down on a rack in an open pan.
- Do not add water.
- Do not cover.
- Roast in a slow oven (300f) until the desired degree of doneness is reached.
- If a roast-meat thermometer is used it should register 175f, for medium-done lamb, and 180f, for well-done lamb.
- Allow approximately 30-35 minutes to the pound.