أسرار طراوة اللحم

Use a sharp knife to make deep slits in the leg of lamb from the beginning of the meat to the end to allow seasoning to penetrate.

Turn the leg of lamb and repeat the same slits on the other side to ensure even and quick cooking.

Place the leg of lamb on a baking tray with a rack

Insert fresh rosemary sprigs into the slits made in the meat to infuse flavor.

Cover the meat with a layer of parchment paper to retain moisture, followed by a layer of aluminum foil to ensure even cooking.

Seal the parchment paper and foil tightly around the lamb to preserve its juices.

Place the leg of lamb in a preheated oven at 180–200°C on the middle rack.

Roast the lamb for approximately 2 hours until fully cooked and tender.