Ingredients:
3-3.5 lb boneless lamb leg roast
15 g kosher salt
15 g black pepper
4 g pink salt (prague powder #1)

Unroll and dry lamb leg roast and coat in salt and pepper mixture for 24 hours.  Wrap it tin foil and bake for 3 hours at 300F.  Let rest for 15 minutes and serve or refrigerate and slice as needed.

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