SALT ROASTED LAMB

Ingredients

2-3kg leg of lamb
1/3 cup Smokey Rosemary Salty flavour
olive oil

Directions

Heat oven to 160°C.
Line a roasting tray with baking paper, place lamb leg on paper and pat skin dry.
Using a sharp knife make deep cuts into the lamb making a diamond pattern. This will give you a great finish and lots of crispy salty bits.
Brush some olive oil over the lamb leg.
Using you hands rub the Smokey Rosemary Salty Flavour over the lamb and really massage it into cuts.
You can use any other Harvey’s Kitchen Salty Flavours.
Place lamb in oven and cook for approx 120 minutes at 160°C. Increase oven temperature to 200°C for 20 minutes.
Remove from oven cover and allow the lamb to sit for 20 mins. You will have a tender piece of meat that can be sliced or broken into chunks off the bone.