That is Lamb not Ham !!

After receiving an email regarding question as to if that was a Leg of Lamb or a Ham in my previous post I thought it would be good to answer, IT IS A LEG OF LAMB.....
Allow me to share with you the technique and why the shank has been tied back into the upper leg roast making it appear much like a Bone in Ham.
There is a joint between the shank and the upper leg which is the knee of the leg, carefully cut into the joint from the rear so it freely moves back, now run your finger or a knife up the bone creating space along the bone of both the shank and the leg roast, this is where I stuff whole sprigs of Rosemary and as many cloves of garlic as I can fit. Pull the shank back into the roast and tie it off so the flesh of the shank meets the roast creating a seal of sorts that just enough smoke and air will allow the garlic and rosemary do there thing of beauty without drying out the meat.
I shall return until then have a GRAND DAY AND THINK GOOD THOUGHTS!!!