New Zealand High Country Sheep Station Roast Lamb - cooking recipe

Ingredients

4 lbs leg of lamb (bone in, 2 kg)
1/4 cup soy sauce
2 tablespoons sugar
pepper
salt

Preparation

Pre-heat your oven to 450\u00b0F (225\u00b0C).
Put a little soy sauce unto the palm of your hand and rub into the meat, repeat until the entire leg is \"painted\" with soy sauce all over.
Rub in the sugar all over the lamb.
Salt and pepper all over.
NO fat, oil or butter etc is necessary.
(Set a metal rack into your roasting dish to elevate the meat so that it roasts and doesn't boil in the juices and fat that will drip out during cooking).
Put into a roasting dish, and COVER it, roast in your really hot oven for 15 minutes.
After 15 minutes, turn it over, roast a further 15 minutes, still COVERED, this seals in the juices.
Turn down the oven to 375\u00b0F (190\u00b0C) and cook UNCOVERED for a further 2.5 -3 hours (turning over half way) depending on how well done you like your meat.
Use a skewer to check that the juices are running clear from the thickest part of the meat.
REST the meat for at least 20 minutes before carving so that the meat fibers can relax, if it doesn't rest, it will be tough.
(I cover mine while it's resting with an old clean tea towel that I keep for this purpose).
If you wanted to make roast potatoes etc shove them in in the last hour that the meat is cooking. Try not to nibble as you carve or you will find everyone in the kitchen at carving time fighting you for the best bits :).