Roast leg of lamb
Ensure your meat is at room temperature before cooking. Weigh to calculate cooking times – 20 minutes @ 220ºC then drop your oven temperature to 200ºC and cook for 15-20 minutes per 450g.
Preheat your oven to 220ºC.
You’ll need a leg of lamb weighing around 1.6kg. Season the meat well all over, Using a sharp knife, cut small holes all over the leg and insert a slice of garlic and a small sprig of rosemary into each. Lay the meat in a snug roasting pan on top of more rosemary sprigs and roast for the calculated time.
Rest on a board for at least 20 minutes under baking paper (not tin foil) before carving.
Serve with traditional roast vegetables, mint sauce and gravy or a simple salad and salsa verde.