Roast lamb

Using a sharp knife, make incisions into leg of lamb.
Insert slivers of garlic and sprigs of rosemary into the incisions in the meat.
Sprinkle lamb with paprika and place in a roasting pan with fat side up. Do not add any extra fat unless joint is especially lean. Roast in the centre of a moderate 180 ºC oven for 25 minutes per 500 g, plus an additional 30 minutes. Baste only once or twice.
Roast foil-wrapped joints in the centre of a hot oven (220 ºC) for 30 minutes per 500g, plus an additional 30 minutes. Foil should be opened up during the last 30 minutes to brown the meat.
Serve with mint sauce or jelly, green peas, roast or boiled potatoes (tiny new potatoes are traditional) and gravy. Or ring the changes and serve the roast with pasta mixed with baby tomatoes.