BLUEMOMENT

cooking the beast is indeed a hot subject for debate. quote]


On the other hand, you could:

Chop a large onion and place in the bottom of the roasting tin with a generous sprig of fresh rosemary.

Season the leg of lamb and place on top of the onion/rosemary.
Loosely cover the roasting tin with foil but seal around the rim.

Heat the oven to its maximum temperature.
Place the roasting tin/lamb etc in the oven, after about 5 mins then turn the oven down to a low setting.

Leave the beast to cook for 3 or 4 hours whilst sailing or going to the pub.

Remove the lamb from the oven and place on one side to rest.

Put the roasting tin on the top of the cooker and add a glass or so of good white wine, bring to the boil stirring continuously. This will release the gunk from the bottom of the tin, season to taste and simmer gently adding a good amount of freshly chopped mint.

Serve the lamb with vegetables of choice covered in the mint gravy.

Starters
Muzzy's canapes
Main
Lamb, Roast in its own gravy with a hint of rosemaryso you can taste the blasted thing and not something ground out of the underpants of dodgy arab in some moroccan bazaar
mint sauce
Roast Spuds
mashed spuds
carrots and turnips mashed
Fresh garden peas.

Pud
Bread and Butter pudding and honest to god custard - nae drizzles o red stuff or coulisis ar any o' that daft cack
Afters
Orkney Cheddar and Jacobs Cream Crackers

Coffee
Malt Whisky.

One slight deviation from the Moroccan lamb recipe... butterfly the leg, dry-rub marinade overnight and barbecue.
Fine at home on a big barbie although on the boat I leave the leg whole 'cos the Cobb is too small.
Another good one for a cheap tasty boat-scoff. Slow cook lamb-shanks at home. Puttem in a plastic bag with mint, coriander and garlic and take to the boat.
Come grub-up time, sling them on the Cobb for as long as you like.
Eat with bannocks or shop bought flat-bread. There will be enough juice in the Cobb moat for gravy sauce.
Yum!