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.
Season with good quality fine sea salt just prior to
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
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
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.
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, 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.