Haedus in Alio
Glazed Goat/Lamb in Garlic

1 leg of lamb (under 10lbs)
2-3 cloves of garlic
1/2 tsp dried rosemary
1/4 tsp pepper
pinch saffron
2 egg yolks
juice of 1/2 lemon

Preheat the over to 230C/450f/gas mark 8. Rub the lamb with a peeled, cut clove of garlic, then place in the oven im a roasting pan for 10 mins, before turning the oven down to 165C/325F/gas 4. Grind up the rosemary, saffron, pepper and when it is a fine powder add the crushed garlic and mix to a paste before belnding in the egg yolks and lemon juice. This is your basting mixture.

After 35 mins take the lamb out of the oven, add the drippings to the basting mixture and then baste the lamb with it. Continue to roast the lamb and repeat the basting process with drippings every 15 mins until the lamb is cooked to your satisfaction. At the final basting pour on all the basting sauce.

Well given it's a medieval recipe? I'd suggest frumenty. But basically carbs and veg, yeah.