What do you do with your Easter Leg of Lamd? No recipes please, and please pay attention to the details.?

If you want it Greek style use lemon and greek oregano. For Italian - use basil and oregano Spanish - use thyme and rosemary The best way is to braise it. That is put it in a roasting pan with carrots, onions and celery (big chunks) for flavor. Salt and pepper the leg then add enough water to cover the leg half way to three quarters way up the pan. Cover tightl with foild and braise for 30-35 minutes per pound at 300 - 320 degrees F It will take approx 4 hours.

Flavor of lamb depends largely on it's age. Aussie and New Zealand lamb tends to be younger than American lamb and is VERY mild. It also tends to be trimmed more to save shipping costs... Rosemary, mint, garlic, salt & pepper (of course) for the spices. Cooking? If it's nice out, I debone, flatten soak in the above spices and plain yogurt, then grill like a big ol'steak! It's fast, delish and feeds a lot of people beautifully. It's also easy to slice and make the 'big-platter presentation'. Inside, I like to go low and slow (250F) with the whole roast (not flattened) to an internal temp of 115. Then blast at 500 for about 10 minutes for the lovely crust. You will find this makes it medium all the way to the middle without drying the outer areas of the roast Best wishes!

Stab it repeatedly with the point of your knife and insert a sliver of garlic into each.(add a sprig if Rosemary if you wish). Sprinkle with salt and rub with oil. It is best roasted at 180C for 25 minutes per lb. Lamb does absorb flavours very well.

Roast it with rosemary, salt and pepper. 350 degrees till it's done

The only way I can help you is to give you the recipe: ROAST LEG OF LAMB 1 5-6 lb. leg of lamb salt & pepper crushed garlic 1 can beef broth 1 C water 2 Tbsp vinegar 1 onion, sliced 3 potatoes, chunked small carrots Mrs. Dash seasoning - - - - - - - - - - - - - - - - - - - - - - -Preheat oven 450° -Rub leg of lamb with salt, pepper, garlic (or use garlic powder) -Place in pan (no need for rack) -Add broth, water, vinegar & the vegetables. Sprinkle with Mrs. Dash seasoning. -Place lamb in preheated over 15 minutes. -Reduce heat to 350°. Roast, basting, a few hours or until thermometer reaches 160-170. -Use drippings for gravy.

I use sage, meat seasoning, thyme, and rosemary to season my lamb. The best way to cook it is to slow roast it. and lamb is mild, but has a flavor of it's own and is best eaten while it's still hot.

You can always BBQ it. I usually wrap the leg in bacon with some salt, pepper, and some season salt and then BBQ it. It take a long time but it tastes so good. You can also bake it in the over. Which is a bit less time to cook. I use salt, pepper, a few green pepper pieces, a few onion slices, and a chicken cube to give it flavor.

i use a little italian seasoning mixed with dijon mustard and a little terriaki. i let it soak in for 4 hours in the frige. mustard really goes good with the lamb as a marinade

Lamb does take flavor well. When I roast it I make a paste of garlic, dijon mustard, olive oil, salt/pepper, and maybe rosemary and spread this all over it. Yum.