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Ingredients
- Leg of lamb
- 20cm x 5cm strips of orange peel
- Juice of 3 oranges (bitter or sweet)
Method
Use larding needles to thread the peel into the skin on the lamb. The technique is to load the hollow needle with peel, push in hard and pull out hard, leaving the peel behind. Roast the lamb in the usual way. Towards the end of cooking, pour on the orange juice and use it to baste the meat and to mix with the cooking juices to make the gravy.