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lamb cushion with rosemary & garlic hero


  1. Remove your joint from the packaging and bring to room temperature.
  2. Preheat your oven to 210C for fan assisted or 230C for ovens without a fan (gas mark 8).
  3. Choose a large, flame proof casserole dish with deep sides and tight fitting lid.
  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 fat side up onto the trivet, which should line the base of the base of the dish, place in the centre of the oven and roast for 20 minutes until nicely browned.
  7. Next add 250ml white wine and 250ml of chicken stock or water to the dish and cover with a tight fitting lid or tin foil and cook for 4 to 5 hours on 140C for fan assisted or 160C for ovens without a fan (gas mark 3), the meat is ready when it is tender, it should pull away easily when pierced with a skewer.
  8. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of tin foil whilst finishing the gravy.
  9. Pass the roasting juices through a fine strainer into a clean saucepan and bring to a simmer, skim away any fat that rises to the surface and thicken with a little corn flour mixed with cold water.
  10. Pour the finished gravy over the joint and serve.