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Method
- Remember, after removing your joint from the packaging, pat dry and bring to room temperature.
- Carefully wrap tin foil around exposed bones.
- Preheat your oven to 210°C for fan assisted or 220°C for ovens without a fan.
- Choose a heavy-based roasting tray and place the lamb in the centre.
- Season with good quality fine sea salt just prior to cooking.
- Place the tray in the centre of the oven and roast for 25 to 30 minutes.
- Remove from the oven and leave to rest in a warm place for 10 minutes.
- Remove the tin foil before carving through each cutlet.
- 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.
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