1 leg of lamb, approximately 1.8–2.25 kg (4–5 lb) in weight
10 branches soft summer rosemary, about 10 cm (4 in) long
5 large garlic cloves, peeled
Maldon salt and freshly ground black pepper
3 tablespoons olive oil
175 ml (6 fl oz) white wine
1 lemon
For six
Preheat the oven to 220°C/425°F/Gas 7.
Carefully remove the thigh bone from the leg of lamb, keeping the shank bone and the leg intact. Ask your butcher to do this if necessary.
Remove the leaves from two of the rosemary branches and pound together with the garlic, salt and pepper until you have a thick paste.
Lay your leg of lamb on a board and season the cavity where the bone was removed. Generously smear the rosemary and garlic paste all over the inside surface, pushing the mixture down towards the inside of the shank bone.
Roll up the lamb lengthways and tie with string at regular intervals to secure the shape of the leg and retain the stuffing.
Place the 8 remaining rosemary branches along the length of the leg on all sides and tie to secure with more string. The legs should be practically completely covered. Season the outside with salt and pepper and rub generously with some of the olive oil.
Heat the roasting tin, and add the remainder of the olive oil. Place the lamb into the hot tin and seal briefly on all sides. Roast in a preheated oven for 20 minutes then turn the leg over and pour in the wine. Reduce the oven temperature to 200°C/400°F/Gas 6 and roast for a further hour. Turn and baste the lamb with the juices from time to time.
Remove the leg from the roasting pan and leave to rest before carving. Spoon off excess fat and remove the rosemary branches. Add the juice of the lemon to the pan. Stir into the meat juices to make a simple sauce, season and pour over the carved lamb.