">Next to baked ham, a roasted leg of lamb makes for a most traditional Easter dinner. Author and food blogger Jane Ward loves lamb at Easter and many other days as well. Young lamb says "spring" loud and clear. But because of the leg's complex muscle structure, leg of lamb can also be one of the most problematic cuts of meat to roast, carve and serve. No two slices of meat from the same roast will have similar textures or level of doneness.
">Treating a boneless lamb leg to the same braising techniques as you would a lamb shank yields a finished cut of meat that is evenly cooked and melt-in-your-mouth tender. Plus it absorbs all the wonderful flavors of the braising liquid during the long, slow cooking - in this case the fruity tastes of orange marmalade and raspberry beer, true complements to a spring lamb's sweetness.