Rinse the lamb (or turkey) leg and pat it dry with a paper towel. Pierce it with a knife; you can stuff it with peeled garlic cloves or carrot pieces. Rub it with a mixture of your favourite spices.

For the marinade, almost any spices will work; choose according to your taste.

You can mix them with honey, mustard, homemade adjika, and olive oil and rub this mixture on the meat.

Wrap the prepared leg in baking paper and put it in the refrigerator. It’s best to leave the meat in the cold overnight, but at least 2–4 hours will do.

When the meat is marinated, preheat the oven to 200–240°C. Line a flat baking tray with parchment paper.

Place the leg on it and season with salt and pepper. You can add a sprig of thyme or rosemary, but it’s not necessary. Place the leg in the preheated oven. After 15 minutes, reduce the heat to 180°C and roast for another 35–45 minutes. The cooking time depends on the size (weight) of the leg and the desired degree of doneness. Use a meat thermometer with a probe to check the internal temperature precisely.

For medium-rare (the meat will be pink inside), roast until the internal temperature is 63–64°C. Then, remove the meat from the oven, cover it with foil, and serve it after 10 minutes.

If you remove the leg as soon as the internal temperature reaches 58–59°C, the doneness will be rare. This meat also needs to “rest” under foil for about 10 minutes.

For well-done turkey (the only option for the poultry!), roast it to 70°C inside, and if you want the meat guaranteed to be blood-free, cook it to 75°C.