This weeks recipe comes from New Zealand. The country is known for breath taking vistas, made famous recently by the Lord of the Rings Trilogy and the Hobbit, tough as nails rugby players and for sheep. This Leg of Lambrecipe is really easy but makes the centerpiece of a fantastic meal. Lamb can be a bit tricky, and many people I’ve talked to have had bad experiences with it but following a couple of simple rules it will go well for you.
Rule #1, don’t let the lamb sit in it’s juices as it cooks. If it’s cooked in it’s juices it will turn out greasy tasting. This is the most common complaint I hear about lamb, but when cooked right it’s not an issue.
Rule #2, don’t over cook it. The ideal temperature is 160°. The meat will still be a little pink in the middle and really juicy. If you overcook it, it becomes tasteless and tough.