A dish that relies and succeeds on little more than the flavour of lamb and salt. The leg is brined for 24 hours before being slow roasted, making for a succulent and juicy Sunday roast. Be care not to over-reduce the sauce, as it will become very salty.Brining time 24 hours
Resting time 20 minutes
Level of difficulty Easy
You will need to begin this recipe 1 day ahead.