Tuscan farmhouse wives, the Massaie Toscane, use an easy method for flavoring leg of lamb or shoulder, transforming a simple joint into savory succulence. Make tiny incisions and stuff them with a fragrant battuto of herbs, garlic and seasonings. Included are instructions for making this Tuscan battuto, stuffing, and trussing the lamb.
Many years ago, The New York Times asked me to work with their food journalists. In creating recipes for these articles, I developed a technique for air-drying poultry and meat prior to roasting. The results produce a superb roast, tender and juicy.
Most Italians like their roast, especially lamb, with a well-seasoned crust and meat well done, not rare or medium as preferred by some people. It is a matter of personal taste. Roasting time produces slightly-pink lamb that is very juicy. Spoon pan juices over. Enjoy succulent Roast Leg of Lamb, Tuscan-style, perfumed with fresh herbs, garlic, and olive oil.
Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. Cooking temperatures include F/C/Gas Mark for your convenience. Timing may vary with heat source. One PDF with photos. 6 to 8 servings. 2 hours air-drying, 2 hours roasting, 20 minutes resting before serving.