Preparation:

Make a few cuts in the roast so spices can be inserted in the cuts. Deep cuts can also be made to facilitate serving. Put the leg in a baking pan with the spices rubbed all over the roast.

Mix the soup with the lemon juice and add (about a quarter) of quantity to the roast. Roast in a preheated oven at 210 (Celsius) for 10 minute and then turn the meat over.

Lower heat to 150° F andf keep baking for about 25 minutes for each kg of meat. Every 10 minutes baste with the liquids and add some of the soup and emon sauce. every few times turn the roast.

Servings: 4
Source:
Submitted by: Recipe Group Member
Date:

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