Instructions: A leg of suckling lamb weighs about 1 kg. If you dont want to go to the expense of buying suckling lamb, buy the smallest lamb leg you can - probably around 1.5 kg. If you are baking the lamb in foil, start by browning the leg all over in a pan brushed with olive oil

(not necessary if using a glass roaster).

Cut 4 cloves of garlic into slivers, make slits all over the lamb with a sharp knife and tuck the garlic slivers inside.

Dust the leg with salt and pepper, put it in the roaster or on foil, add a generous handful of fresh tarragon leaves or a tablespoon of dried, and 1 or 2 tablespoons jellied veal or chicken stock. Put the lid on the roaster or wrap the leg loosely in foil, sealing the seams securely to prevent juices escaping.

Roast at 190C for between 35 minutes (suckling lamb wrapped in foil, still pink inside) and 1 hour (larger leg in roaster, well done).

Rest for 10 minutes before carving. Serve with the juices spooned over the meat. Good with creamy mashed potato to absorb the juices.

Makes 4 to 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.