Method:
Score a diamond pattern in the fat with a chef’s knife. If you like, insert slivers of peeled garlic cloves or sprigs of fresh rosemary into the cuts.
If you have a meat thermometer, push it into the thickest part of the joint, away from the bone. Rub the joint with olive oil, salt and pepper.
Roast on a rack in a roasting pan. A 1,5-2,5kg leg should cook for 2-2 1/2 hours. Halfway through, baste by spooning over the juices.
At the end of roasting, insert a knife into the thickest part of the meat.
The juices that run out will be pink if the meat is medium-rare, clear if it’s well-done.
If using a thermometer, the temperature should be 75-80 °C when done.
