Choosing the perfect cut begins with its appearance. Opt for a round, short, well-rounded leg of lamb with a pinkish hue, ideally not exceeding 2.5 kg. The color of the meat is a crucial indicator of its quality. It should be pink, with a silky and supple texture to ensure freshness and flavor. Additionally, the fat should be pure white and firm.

Wrapping meat in aluminum foil is a common technique to retain heat and juices, resulting in more tender and juicy meat. Place the leg of lamb in the center of the foil and wrap it carefully. Once wrapped, place it in a warm spot, preferably on a rack or in a warm serving dish, to prevent the bottom from softening. Avoid piercing the meat to keep the juices inside. Be careful not to let the roast rest too long, as it may become cool. As a general rule, a 20-minute rest is sufficient to allow the juices to distribute evenly.

Marinade: Infuse the leg of lamb with flavors by marinating it for several hours, or even overnight. Prepare a marinade with olive oil, fresh herbs such as rosemary and thyme, garlic, lemon juice, salt, and pepper. This step will allow the meat to absorb these delicious aromas, making it more tender.

Slow and Low Cooking: opt for gentle, prolonged cooking to ensure optimal tenderness. Begin by searing the leg of lamb in a hot pan to seal in its juices, then transfer it to a casserole dish. Place it in an oven preheated to a low temperature (around 120°C) and let it cook slowly for 7 hours, basting it regularly to preserve its tenderness. The cast iron casserole dish is the ideal tool for this type of cooking, especially for the famous 7-hour leg of lamb. It sears initially to color the meat, then the cooking continues in the oven until the meat is tender.

Cooking in a Salt Crust: For an interesting alternative, try cooking a leg of lamb in a salt crust. Coat the leg of lamb with salt dough and let it rest for 12 hours before cooking.