Orange Marmalade and Port Glazed Lamb

Preheat
the oven to Gas mark 4-5, 180-190°C, 350-375°F.

Place
the joint on a large chopping board. 
Make several incisions over the joint and season on both sides with the
garlic salt and pepper. Press the chives over the surface of the lamb and into
the slits.

Place
on a metal rack in a large non-stick roasting tin and open roast for the
preferred, calculated cooking time, basting occasionally with any meat
juices.  Cover with foil if
browning too quickly.

30
minutes before the end of the cooking time mix together the marmalade and
Port, brush over the lamb and return to the oven for the remaining cooking
time.

Serve
with seasonal vegetables, the stuffing and roast
potatoes.

Tip:

Replace the lamb leg joint with a whole mutton leg joint when in
season from October-March? Roast the mutton leg joint at Gas mark 4, 180°C for
40-45 minutes per lb.