The temperature should rise to about 135 F (57 C). Meanwhile, in a pot, brown the shallots in the butter. Season with salt and pepper. Add the flour and cook for 1 minute, stirring constantly.

Add the lamb, resting it on the potatoes so they will be flavoured with its juices, and roast until a meat thermometer inserted into the centre of the meat registers 130°F (54°C) for medium-rare ...

Meat 1 lamb leg about 5 to 6 pounds (2.2 to 3 kilograms) before boning Seasoning paste 4 cloves garlic, chopped 4 anchovies, chopped 1 teaspoon ground fennel seeds 2 tablespoons chopped mint ...

Place the marinated lamb leg on the roasting rack and place the roasting pan in the centre of the oven. If you’re using a charcoal grill, place the lamb slightly beside the charcoal, to avoid ...

If you prefer the lamb to be medium-rare, roast just until the internal temperature reaches 140 to 145 degrees, about another 45 minutes.

Bake for 1 hour 10 minutes or until a thermometer inserted in the centre of the meat, without touching the bone, reads 122 F (50 C) for medium rare. Cover with foil. Let rest for 15 minutes.