Anyone have any advice on roasting a whole leg of lamb with the bone in?

The spice rub is applied and it’s marinading now, but opinions seem to vary about cooking method and temperature (internal, especially).

I was woken up this morning by sunlight streaming in through the window. Fortunately the weather has since turned to complete shit, as tends to happen here in the capital. Why is that fortunate you ask? Well, I’m making beef bourguignon for dinner, that’s why. You ever try to eat that on a nice day? Don’t recommend it.

I was talking to a dear old friend in the UK via Skype when it occurred to me that I hadn’t had dinner. I’d be right back, I assured her, as soon as these ramen noodles were done. I mean, that’s easy enough right? Some boiling water, mix the flavour sachet with the other stuff; the embodiment of that very simple design philosophy of “putting the thing in the thing.”

But, as I stood there, waiting for the kettle to boil, I realised that dinner was going to be a little bland. I started to boil the noodles anyhow and rummaged around, and managed to find: some leftover roast beef, carrots, courgettes, green beans, and a ton of garlic. In the bottom of the fridge I found a bottle of oyster sauce. Perfect, then, for a late night, heavily improvised beef chow mein a la Foxbat.

Finally, half an hour later I returned to the computer where the chat window was still open. That old friend of mine took a long, deep drag and exhaled all over the webcam, obscuring her from view. “So much for ramen, then?”

Clearly, I’m not good at this Skype nonsense.

After twenty-four hours of marinating and a good searing in the grill pan, we’re ready for three hours in the oven.

Dinner was a success, an endeavour where seasoning and slow roasting were able to make up for my lack of skill. As for the rest of the evening? Well, sometimes you’ve just got to roll a hard six.

Got a marinade up in this bitch.

Look, so maybe I’m betraying the guy, but that betrayal is taking the form of lamb shanks in a garlic and rosemary jus, with potato and leek champ.

It’s just a meal.