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Method

This lamb Christmas dinner makes for a delicious alternative to the traditional turkey, a slow roasted and tender centrepiece to your Christmas table.

  1. Remove your lamb joint from the packaging, pat dry and bring to room temperature.
  2. Preheat your oven to 210c for fan assisted or 230c for ovens without a fan (gas 8).
  3. Choose a large, heavy based roasting tray, ideally with handles for easy movement.
  4. Season with good quality fine sea salt just prior to cooking. 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 rosemary and a few black peppercorns.
  5. Place the joint fat side up onto the trivet which should line the base of the tray.
  6. Place in the centre of the oven and roast for 25 minutes, then reduce the temperature to 160c or 170c without a fan (gas 4).
  7. Continue roasting for 15 minutes per 500g reaching a core temperature of 54c before resting. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil. Rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.

Serving suggestion:

Serve with herb roasted roots and braised red cabbage.

Method

  1. Remove your lamb joint from the packaging, pat dry and bring to room temperature.
  2. Preheat your oven to 210c for fan assisted or 230c for ovens without a fan (gas 8).
  3. Choose a large, heavy based roasting tray, ideally with handles for easy movement.
  4. Season with good quality fine sea salt just prior to cooking. 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 rosemary and a few black peppercorns.
  5. Place the joint fat side up onto the trivet which should line the base of the tray.
  6. Place in the centre of the oven and roast for 25 minutes, then reduce the temperature to 160c or 170c without a fan (gas 4).
  7. Continue roasting for 15 minutes per 500g reaching a core temperature of 54c before resting. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil. Rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.

TO SERVE:

Serve with herb roasted roots and braised red cabbage.