ReceptnaptárLeg of lamb larded with garlic and bacon
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Ingredients
Method
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- Trim the outer membranes and excess fat off the leg of lamb, then wash it.
- Pierce holes in the meat with a thin, pointed knife and push bacon strips and pieces of garlic into them.
- Salt it thoroughly and leave for 20-30 minutes.
- Preheat the oven to 170 °C.
- Put the leg in a roasting tin, pour the water underneath and brush with lard.
- Roast for about 100-110 minutes, basting with its own juices every 20 minutes.
- If the liquid cooks away, add more water.
- For the last 15 minutes, raise the temperature to 200 °C so the surface browns nicely.
- Check with a meat thermometer: the core temperature should reach at least 63-70 °C.
- Rest for 10 minutes before carving and serve with the juices poured over.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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