Lamb Leg is flavorful enough on its own that it doesn't need much seasoning, yet robust enough that it pairs beautifully with any number of boldly flavoured seasonings, like rosemary, oregano, marjoram, thyme, lemon zest, cumin, coriander, mint and garlic.

Before seasoning the lamb, trim some of the excess fat and any silver skin. Chop up herbs/seasonings and rub the mixture evenly over the surface of the meat. Wrap the coated meat tightly in plastic wrap and refrigerate overnight for the best flavour.

Another popular way to season a roast is to make small incisions on the surface of the meat and push slivers of garlic and sprigs of herbs into the slits. You can do this right before you begin roasting or a day ahead for a more intense flavour.