I pricked the skin all over with a sharp knife to help release the fat whilst cooking. I then sprinkled the legs with a pinch each of ground cumin and ground coriander, sea salt and ground black pepper. Into a 150* oven for 90 minutes. After about an hour I basted the legs with some of the fat that had gathered in the pan and poured the rest off into a bowl. This will be used over the weekend for the best roasties ever! Fifteen minutes before the end of cooking I squeezed a good lug of runny honey over each leg and then basted once more about five minutes later. Out to rest for 15 minutes while the heat was whacked up to finish off the roasties.
Served with the roast potatoes and some braised red cabbage.
Finishing off an evening out watching Ronnie and the Blue J's (with Joe on bass) at K College with a large G & T and 'winner stays on' backgammon with Alex and Wendywoo.
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