1. Remove the Kid Leg from the fridge about 3 hours before you wish to cook it to allow it to rise to room temperature - this will help to get an even bake.

2. Preheat the oven to 180 C.

3. In a large, heavy roasting tray or frying pan, heat the oil to a high temperature. Seal each side of the leg in the oil for about 2 minutes each side to get an even colour. Seal the ends of the meat in order to avoid any seepage during the bake. Remove the meat from the heat and rest for 15 minutes.

4. For the salt crust, whisk together the salt and egg whites until evenly mixed and light and fluffy (whisking in a stand mixer for about 1 minute will achieve this result).

5. On a flat baking tray, spread a 1.5 cm layer of the salt crust mixture in the rough shape of the Kid Leg. Place the Kid Leg on top of the mixture.

6. Using a spatula, evenly cover the leg in the remaining salt crust mixture, ensuring that the leg is completely covered - with the sides meeting the base. Make sure that there are no holes otherwise the baking method will not work. 

7. Bake the Kid Leg for 50 mins for a pink meat, 60 mins for a more medium bake. 

8. Remove the Kid Leg from the oven and leave to rest for 30 mins, during which time the meat will continue to cook and the juices will permeate in the residual heat.

9. To serve, using a sharp serrated knife, cut the crust around the base of the leg and lift off the top part of the crust in one piece - do this at the table for the classic "Tada!" moment.

10. Carve the meat into slices - we enjoy ours with some crispy roasties and a cauliflower cheese. 

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