Remember, after removing your joint from the packaging, pat dry
and bring to room temperature.
Preheat your oven to 210°C for fan assisted or 220°C for ovens
without a fan.
Choose a large, heavy-based roasting tray, ideally with deep
sides and handles for easy movement.
Massage with a little light olive oil then season with good
quality fine sea salt.
Make a trivet by roughly chopping equal amounts of onion,
carrot and 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
Place the joint skin side up onto the trivet which should line
the base of the tray.
Place in the centre of the oven and roast for 25 minutes, then
reduce the temperature to 180°C for fan assisted or 190°C for ovens
without a fan. Continue roasting for 20 minutes per 500g reaching a
core temperature of minimum 65°C.
Remove from the oven, put onto a clean tray and keep warm by
covering with a sheet of tin foil. Rest for a minimum of 20 minutes
before carving, leaving the roasted vegetables in the tray for the
For the gravy, make up 500ml of Essential Cuisine lamb stock,
then deglaze the roasting tray with this stock stirring in all the
caramelized juices from the tray. Next, pass through a fine sieve
pushing all the juices from the vegetables into a clean saucepan.
Bring to a simmer and thicken if required by whisking in a teaspoon
of cornflour mixed with a little cold water and reduce until it
becomes a rich, glossy gravy.