- A lamb leg
- Salt and pepper
- An orange
- Bay leaf
- It should be done at least 4 hours before cooking but preferably up to 24 hours before.
- Pierce the meat multiple times with a knife and put some garlic in each cut. You can put other ingredients in the cuts such as carrots pieces, prunes or grains of pepper.
- Rub the leg with some salt and pepper
- Rub the leg with mustard.
- Wrap it in aluminium foil.
- Leave it to marinate. If you intend on marinating the leg for less than 6 hours, leave it at ambiant temperature. Otherwise, leave it in the fridge overnight.
- Take the leg out of the fridge and leave it to rest at ambient temperature for 30 minutes to one hour.
- Preheat the oven at 230°C.
- On a cold and deep tray, put the lamb leg without unwrapping it.
- In the same tray, fill it with some warm water, orange slices and a bay leaf. You may use other ingredients as well such as apple slices or onion.
- Cook the lamb leg in the oven for 50 minutes per kilogram. Check that there is always some water on the tray and if needed add some.
- After it has cooked for 50 minutes per kilogram, open the foil and add some butter on top of the leg.
- Cook it for 25 additional minutes.
- To verify if it is cooked, pierce the meat with a bamboo stick or a tooth pic: if the meat juice is transparent, it is ready!