Meats

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The best sheep in Ireland are to be found in Connemara, in the Aran Islands and in the more rugged parts of Kerry. They live on the short, salty grass that is sprayed by the Atlantic foam and have a certain unique taste. Traditionaly, lamb first appeared in the shops at Easter for that special Easter Sunday dinner, showing everyone that the Sring had arrived, when the sap is again rising in the trees, when a young man's fancy turns to thoughts of love and summer is nigh! Not sure if it still means the same thing today!

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Traditional Roast Leg of Lamb

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1 clove garlic
1 oz butter
1 leg of lamb (4 - 5 lbs)
10 to 12 stalks of parsley
1 carrot
1 onion
1 tablespoon of water

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Crush the garlic and mix with butter. Put parsley, carrot onion and water in a roasting tin and put leg of lamb on top. Roast at 350F, reducing heat towards the end of cooking time. Allow 20 minutes to the poound and 20 minutes over, basting every now ang again. The idea of the carrot and onion is to add flavour to the gravy.
Serves about 8.

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