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  1. Remember to remove your joint out of the packaging, pat dry and bring to room temperature.
  2. Pre heat your oven to 200°C temperature fan assisted or 215°C without a fan.
  3. Season the joint just prior to roasting. Do this by massaging a little light olive oil into the meat then season with good quality fine sea salt.
  4. Take a heavy based frying pan and heat until very hot, sear the lamb all over concentrating on the layer of fat rendering this to a rich golden colour.
  5. Place in centre of oven and roast for approximately 15 minutes reaching a core temperature of a minimum of 56°C.
  6. 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 10 minutes before carving.