Roast leg of lamb with pancetta | Jamie Oliver lamb recipes

“A leg of lamb (about 2kg) is always a real treat for about 8 people, and I like to try different ways of enhancing its wonderful flavour. On the whole, lamb is good nearly all year round, and although early spring lamb is lovely and tender, in my opinion it’s at its best around May, when the meat of the spring lamb has had time to develop flavour, character, texture and basically tastes like lamb should. A leg of lamb should be soft to the touch and leave a slight indent when pressed. The skin should be dry, but not cracking or flaking. Ask your butcher to remove the bottom socket joint to make cooking and carving easier. ”


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