Roast Leg of Lamb
Lamb leg is cusomarily roasted whole, bone-in, often with rosemary.
Leg of Lamb from www.bostonsausage.co.uk
There is a distinct tradition (see Cabob) of cooking it with a small admixture of fish, now often slivers of anchovy, in this early receipt with oysters;
Original Receipt in 'The Art of Cookery Made Easy and Refined' By John Mollard (Mollard 1802)
LEG OF LAMB WITH OYSTERS.
Bone the leg, fill the cavity with light forcemeat, and some blanched and bearded oysters pounded with it. Sew it up, put over it slices of lemon, salt, bards of fat bacon, and paper. Roast it gently, and when it is to be served up, glaize it, and put a sauce round it made with oysters blanched and bearded, stewed mushrooms, boiled button onions, some cullis, and the oyster liquor they were blanched in. Season to the palate with cayenne and lemon juice.
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