A sensational Sunday lunch - why not try it for Easter>
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About the name
The ‘four’ relates to the number of hours it takes for the leg of lamb to cook and the ‘thirty’ to the approximate number of garlic cloves that infuse it with sweet, bold flavour.
What to ask your butcher
Ask him to cut off the shank (knuckle) end of the leg, so it will fit in your casserole dish (the leg will weigh about 3.25kg/7lb once this has been removed). You can ask the butcher to remove the skin and fat as well, but it’s not difficult to do yourself. It’s important to remove the fat, because it tastes pretty horrible unless it’s frazzled, and it will spoil the sauce.
Remove skin and fat up to 12 hours ahead, cling film the leg loosely and refrigerate. Peel the garlic up to 24 hours ahead and refrigerate in a sealed plastic bag. The veg can be prepared up to 8 hours ahead and even sweated off. Keep refrigerated but, if cooked, bring the vegetables to room temperature before adding to casserole.