Preparation

Butchers Instrauctions:

Score the fat diagonally in 2cm intervals.

Stud the lamb with cloves at intervals and pin bay leaves.

Place lamb in roasting/oven bag for customers to see what it looks like or display on trays in display.

Make the glaze and sell as an add on for this recipe.

Bring all ingredients in the glaze to a boil and then leave to infuse for at least an hour. Pour into screw top mason jars or simiar ready for sale

Cooking instructions:

Place the lamb onto a baking tray and season well.

Brush on the glaze and cook for 1.45 – 2 hours depending on your preferred doneness.

Brush on the glaze every 15 minutes or so. Serve with roasted potatoes and the mint salsa verde.