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["Preparation:
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1. Preheat the oven to 425 degrees.
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2. Some might tell you to cut off the fat on the leg but I love to keep it, when roasted it is really makes the slices of tender lamb decadent as there is a crispy fat top.
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3. Season the leg liberally with freshly cracked pepper and salt.
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4. Place on a roasting pan, preferably with rack.
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5. Add a cup of water.
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6. Roast at 425 degrees for 15 -20 minutes.
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7. Lower temperature to 325 and roast for another 1 to an 1 and a half depending on your oven and meat thermometer.
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8. Let rest at least 10 minutes before serving.
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9. You can also add water at the end to make the drippings more liquid. Use your personal taste test to make sure that you do not add to little or too much water.", "Preparation:
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1. In a small sauce pan, add butter, melt over medium heat.
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2. When melted add flour, whisk.
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3. Add two cups of dripping and broth, whisk until smooth, bring to a boil reduce heat and serve! Many Icelandic cooks will only use drippings and water which I think is very good, but if you have homemade broth on hand I think it adds more flavor to the gravy. 1 cup of pan dripping and 1 cup of broth is a good combo.
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4. *in Iceland they use a browning coloring to make the gravy brown, which is not natural. This gravy might look like chicken gravy but it is not and has a very deep rich flavor even though the color is light"]
