Ingredients:
1 whole leg of young spring lamb
80ml soy sauce
4 tbsp Worcestershire sauce
1 tbsp onion, minced
1 garlic clove, minced
1 large onion, sliced
1 large carrot, sliced
Method:
Remove the fell (the thin membrane covering the meat) and any excess fat from the lamb. Set the lamb aside then whisk together the soy sauce, Worcestershire sauce, onion and garlic in a bowl. Set aside to infuse for 30 minutes.
After this time place the onions and carrots in the base of a roasting dish. Sit the lamb on top then brush with the marinade and place in an oven pre-heated to 160°C and roast for for about 55 minutes per kg (or until pink, when a meat thermometer inserted into the thickest part of the flesh measures 60°C. Every 15 minutes keep brushing the meat with the marinade during the entire cooking process.
When ready remove the lamb from the pan and set aside to keep warm. Place the pan on the hob and deglaze with 200ml of red wine, meat stock or water. Pass through a sieve into a pan, pressing down on the vegetables to thicken the stock then allow to heat through, carve the lamb and serve the sauce separately.
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