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How to roast a carvery leg of lamb with Farmison & Co

Method

  1. Remember to remove your joint out of the packaging, pat dry and bring to room temperature.
  2. Pre heat your oven to 200oc temperature fan assisted or 220oc without a fan.
  3. Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement.
  4. Score the joint across the top layer of fat using a sharp knife.
  5. Massage a little light olive oil into the joint then season with good quality sea salt.
  6. Make a trivet by roughly chopping equal amounts of onion, carrot and celery plus a bay leaf, rosemary and a few black peppercorns, another nice addition can be a head of garlic split in half.
  7. Place the joint skin side up onto the trivet, which should line the base of the tray.
  8. Place in centre of oven and roast for 25 minutes then reduce the temperature to 160oc fan assisted or 180oc without a fan.
  9. Continue roasting for approximately 25 minutes per 500g reaching a core temperature of 58 oc.
  10. Remove from the oven and pop onto a clean tray and keep warm by covering with a sheet of tin foil then rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
  11. For the gravy I make up 500 ml of essential cuisine lamb stock, then deglaze roasting tray with this stock stirring all the caramelised juices from the tray, then pass through a fine sieve pushing all the juices from the vegetables into a clean sauce pan, bring to the simmer and thicken if required by whisking in a teaspoon of corn flour mixed with a little cold water and reduce till you reach a rich gravy.

Centigrade Fahrenheit Gas Mark Description
140°C 275°F 1 Very Cool
150°C 300°F 2 Cool
160°C 325°F 3 Warm
180°C 350°F 4 Moderate
190°C 375°F 5 Fairly Hot
200°C 400°F 6 Fairly Hot
220°C 425°F 7 Hot
230°C 450°F 8 Very Hot
240°C 475°F 9 Very Hot