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  1. Remember, after removing your joint from the packaging, pat dry and bring to room temperature.
  2. Carefully wrap tin foil around exposed bones.
  3. Preheat your oven to 210°C for fan assisted or 220°C for ovens without a fan.
  4. Choose a heavy-based roasting tray and place the lamb in the centre.
  5. Season with good quality fine sea salt just prior to cooking.
  6. Place the tray in the centre of the oven and roast for 25 to 30 minutes.
  7. Remove from the oven and leave to rest in a warm place for 10 minutes.
  8. Remove the tin foil before carving through each cutlet.
  9. Test how cooked the meat is by pressing it with your thumb. It it's soft to touch that means it's rare - the more solid it is, the more well done it is.