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Method

  1. Remember, after removing your joint from the packaging, pat dry and bring to room temperature.
  2. Preheat your oven to 210°C for fan assisted or 220°C for ovens without a fan.
  3. Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement.
  4. Season with good quality fine sea salt just prior to cooking.
  5. 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.
  6. Place the joint skin side up onto the trivet which should line the base of the tray.
  7. Place in the centre of the oven and roast for 25 minutes uncovered
  8. Add 250ml red wine and 250ml of lamb stock or water to the roasting tray after the initial 25 minute roast. Cover with tin foil and cook for 3.5 to 4 hours on 140°C for fan assisted or 150°C for ovens without a fan. The meat is ready when it is tender, it should pull away easily when pierced with a fork.
  9. 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 gravy.
  10. For the gravy, pass the roasting juices through a fine strainer into a clean saucepan & bring to a simmer. Thicken if required by whisking in a teaspoon of cornflour mixed with a little cold water and reduce till you reach a rich, glossy gravy.