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When buying lamb, choose the leanest cuts with firm, creamy-white fat (although fat colour alone should not be used as a reliable indicator of quality). Avoid cuts with excessive fat or with fat ...

2. In a bowl mix the yoghurt, oil, salt, lemon, garlic and the spices. 3. Place the leg of lamb in a large roasting dish. Score the lamb leg and pour the paste over, rubbing it into the gashes.