How to roast a leg of lamb, the perfect entree for Easter.  Some prefer a boneless leg of lamb but meat cooked on the bone has a lot more flavour. A leg of lamb is also great when smoked or barbecued. For this simple recipe we will roast it in a conventional oven. This method of roasting results in a succulent, mouth-watering roast leg of lamb. This video teaches you how to cook the meat to your desired taste. 1 Leg of lamb weighing 1 1/2 to 2 kg (4-5 pounds) 6 cloves of garlic, peeled and cut into 4 slices lengthwise 2 to 3 sprigs of rosemary 6 Tbsp olive oil 2 Tbsp wholegrain mustard Freshly ground black pepper Sea Salt 1 roasting tray and rack 1 sharp slicing knife Tip- remove leg of lamb from refrigerator and allow to come to room temperature before placing in oven. Preheat the oven Set the temperature at 250ºC, that’s 475ºF or gas mark 9 Season the lamb Rub the leg of lamb with the mustard and generously season with salt and pepper. Add the herbs Make incisions in the lamb with a small knife and insert the garlic and rosemary. Drizzle with oil and place on a roasting rack Place the leg of lamb onto a roasting rack above the tray and drizzle over the olive oil. Roast the lamb Put the roasting tray in the oven and cook for 1 hour. After about 30 minutes, lower the temperature to 200ºC (460ºF, gas mark 6) and continue cooking for the remaining 30 minutes. Leave the meat to rest After the cooking time, check that the lamb is ready. Insert a knife into the thickest part of the leg. The cooked meat should be of a pinkish colour. Remove it from the oven and leave to rest for 15 minutes. Carve and serve Carve the leg of lamb and serve with roast potatoes, a selection of vegetables, or a lovely bean dish.