Eating In

The butcher will remove the bone from the leg so that the meat can be spread out to roughly resemble the shape of a butterfly. You may need to make a few extra cuts so that it will lie down flat in your roasting tin. It will cook faster this way and because of the uneven texture some bits will be slightly charred and well done while the thicker bits will be pinker. You can leave it plain or flavour it with your favourite herbs or spices. The following Moroccan baste, recommended by Arto der Haroutunian, works well.

1 small onion, finely chopped; 4 cloves garlic chopped; 1 teaspoon dried mint;
3 tablespoons finely chopped parsley;
2 cardamom pods; 2 tsp salt; 1 tsp ground cumin; ½ tsp black pepper; 1 tsp paprika;
150 ml olive oil; 1 pint boiling water

Mix all the ingredients except the oil and water into a paste. Make incisions in the meat and rub the paste all over. Leave in the fridge overnight. Place in a baking tray and pour in the oil and water. Cover. Roast in a hot oven Gas 8/ 450º/230ºC for up to an hour, turning the meat over midway.