With the tip of a small knife poke holes in the leg every couple of inches and insert a whole clove of garlic in each slit. Place the leg on a rack in a covered roasting pan (Foil works as well) with a little water in the pan. Put an onion or two in the pan and 2 sprigs of fresh rosemary. Place the roasting pan in the oven set at 350F(190C) for 15-20 minutes per pound (you don't want to cook lamb well done, but more medium to medium rare) a 6 pound leg should take about 1 1/2 to 2 hours. Remove the cover(or foil) for the last 15 minutes of roasting time. Remove the leg when done, and remove the cloves of garlic from the meat. You can bring it to the table whole or debone and slice it across the grain and serve it on a hot platter. Garnish with sprigs of parsley. Mint jelly is a nice accompaniment for the lamb.
traditional accompaniment for steak
mint sauce
Redcurrant jelly is superb !!
A traditional mutton dish simmered with vegetables would be Irish Stew, which is made all over the British Isles and served under different names.
are fish and mutton (meat from a sheep).
Cranberry sauce, apple and sage garnish and roasted parsnips.
It is called mutton.
As far as I know, Futon refers to a traditional Japanese style bedding consisting of padded mattresses. Do you mean "mutton"?
Mutton is called 'mutton' in New Zealand. The Maori transliteration of mutton is 'matene'.
Mutton fat.
Tourneed potatoes (7 sided oval shape) sauteed in butter until tender and browned. The traditional accompaniment to Chateaubriand.
Traditional haggis is made with the heart and liver of a sheep. Most haggis you can get in the store today is made with mutton.