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On May 19, Washington, DC will host the Lamb Jam. This is an American lamb event tasting and competition featuring local chefs, tastings and demos. The American Lamb Board asked GMF if we wanted to create a recipe with lamb. Lamb is my favorite meat to eat. It has such a wonderful flavor that can make any dish shine. This post was sponsored by the American Lamb Board but our opinions are our own.

Drunken Leg of Lamb

1 Leg of Lamb cut into quarters

1 bottle of dark beer
4 cloves garlic, minced
3 tablespoon thyme
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
½ cup honey

¼ cup balsamic vinegar
4 tablespoons of honey
3 cups mead (we used Black Fang Mead)
10 fresh mint leaves, chopped
2 tablespoons ground cloves

4 carrots
2 onions
2 potatoes
1 large sweet potato

Cut diagonal slits in the leg of lamb and poke holes all over. Cover with marinade and let it sit in the fridge for 5 hours.

Preheat oven to 350° F. Place lamb in a large roasting pan, then place cut vegetables around it. Baste with marinade and cover with tin foil. Baste every 10 minutes to keep lamb moist.

Cook lamb until internal temperature of about 160° F for medium-rare, about 3 hours.