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The general rule for lamb is, for every kilogram of weight, cook for an hour at 190 - 200 degrees Celsius, depending on the efficiency of your oven, or 180 degrees for a fan-forced oven. Thus, a 2kg leg of lamb will take two hours. It is advisable to use a meat thermometer to check at about half an hour before the expected time of finishing. Also, you can add some sauce and spices. Flavors you can include are lime, garlic or vinegar. You can also use some sherry or wine. Once cooking is done, get a foil of aluminium and cover it. Let it rest for 20 minutes before you start serving.

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