This recipe results in a perfect roast leg of lamb, ideal for a Spring Sunday dinner. The bone is attached, resulting in a tastier, moister dish. Cook at a lower temperature for even cooking and ...

Using a paring knife, cut slits all over lamb. Rub spice mixture over lamb, pressing into slits. Smash remaining 4 garlic cloves. Tuck bay leaves and smashed garlic into 4 of the slits.

Tasting Table consulted with expert chef Douglas Keane to get his opinion on the best cut of lamb that you can easily learn ...

Ingredients. 20 garlic cloves. 250g pearl onions. 3 tbsp olive oil. 1kg lamb neck, boned and cubed. 2 carrots, peeled and cut into 5mm pieces. 1 medium onion, peeled and cut into 5mm dice ...