Lamb Leg with Herbs

Lamb meat is considered quite fatty, but there is not so much fat in the leg. If you're lucky, you can buy pre-cleaned meat, otherwise you'll need to remove the excess fat with a knife. When buying meat for lamb leg with herbs, pay attention to the color of the fat layer - it should be white or creamy, the presence of yellow fat indicates that the lamb is old. To avoid dry meat, it is better not to remove all the fat, leaving a thin layer. On average, a young lamb leg with bone will be about 2-2.5 kg.

Rinse the leg under hot water, then pat it dry with paper towels to remove all moisture. Rub the leg with salt. The easiest way is to sprinkle a handful of salt on your hand and rub the meat on all sides. Shake off the excess salt.

Squeeze the peeled garlic through a press. Rub the lamb with garlic and dry herbs, a mixture of Italian, Mediterranean, or Provencal herbs is perfect. You can also use khmeli-suneli. It is not recommended to pierce the meat with a knife to stuff it with garlic, as it will release a lot of juice.

Trim the needles from the rosemary, as well as the young stems and leaves from the thyme. Season the meat with herbs from all sides.

Carefully transfer the lamb leg into an oven bag, pre-tie one end. Pour honey from the other end of the bag and gently spread it on the meat with light patting motions. You can omit the honey or reduce the amount if you don't like it. Tie the second end of the oven bag and transfer it to a baking dish or baking sheet with edges.

To roast the meat of this weight, it should be baked for about 2 hours at 190 degrees, but it is better to keep an eye on it to prevent it from drying out. Cut the sleeve (carefully, the steam is very hot!!!) and pierce the meat with a thin knife. If clear juice comes out and the knife goes in easily, then the meat is ready. But it needs to be browned. Bake for another 20 minutes, uncovering the edges of the sleeve, or until desired crispness. Keep in mind that garlic can burn, so it is better not to be far from the oven at this stage.

Remove the lamb from the oven, cover with foil and let it rest for 20 minutes. It can be served sliced or let the meat cool completely, tightly wrap it in foil and refrigerate until serving. Reheat in a hot oven or microwave.

There are two ways to prepare this dish for the New Year's table - choose the most convenient one for you: Lamb leg with herbs can be served cold, thinly sliced, or hot, garnished with greens and vegetables.