Russian New Year’s special. Roast lamb
Wash the leg of lamb and stuff it with a lot of garlic and spices.
I use jamaican allspice, coriander seeds, aniseed, mixed peppers (black pepper, white pepper, etc) and thyme.
Salt generously. Wrap the meat in foil and put in the oven on 160°C for 3 hours.
Serve cold as a starter or hot with roast vegetables.