Remember to remove your joint
out of the packaging, pat dry and bring to room temperature.
Pre heat your oven to 200°C temperature fan assisted or 215°C
without a fan.
Season the joint just prior to roasting.
Choose a large, heavy based roasting tray, ideally with deep
sides and handles for easy movement.
Massage a little goose or duck fat or a light olive oil if the
joint does not have a generous coating of fat then season with good
quality fine sea salt.
Make a trivet by roughly chopping equal amounts of onion,
carrot, celery or our preferred choice of celeriac, the root of the
celery plus a bay leaf, sprig of thyme and a few black peppercorns,
another nice addition can be a head of garlic split in half.
Place the joint skin side up onto the trivet which should line
the base of the tray.
Place in centre of oven and roast for 20 minutes then reduce
the temperature to 190°C then continue roasting for 25 minutes per
500g reaching a core temperature of minimum 58°C.
Remove from oven and pop onto a clean tray and keep warm by
covering with a sheet of tin foil then resting for a minimum of 20
minutes before carving, leaving the roasted vegetables in the tray
for the gravy.
For the gravy make up 500ml of Essential Cuisine lamb stock, then
deglaze roasting tray with this stock stirring all the caramelized
juices from the tray, then pass through a fine sieve pushing all
the juices from the vegetables into a clean sauce pan, bring to the
simmer and thicken if required by whisking in a teaspoon of corn
flour mixed with a little cold water and reduce till you reach a
rich glossy gravy.
To bbq, rub with a good amount of sea salt, garlic and olive
oil flavoured with rosemary then cook under a covered bbq for 3 to
4 hours around 80°C until rich and tender.