Score the lamb fat and rub with salt and pepper. Place on a roasting tray and sizzle in the oven for 15 mins. Remove the leg and turn down oven to 180 °C. Rub the leg with the garlic and rosemary. Return to oven and roast for a further 50 mins. Let the lamb leg rest at least 10 minutes before slicing it.

Serve with potatoes glazed in butter, fresh green peas, mint jelly and jus from the leg.

The “skinkel” is the lowest part of the leg, the shank. This part gets extra juicy and tasty, and therefore: the “skinkel” is for the chef!