Remember to remove your leg
of lamb out of the packaging, pat dry and bring to room
Pre heat your oven to 200°C temperature fan assisted or 215°C
without a fan.
Season the leg of lamb just prior to roasting.
Choose a large, heavy based roasting tray, ideally with deep
sides and handles for easy movement.
Massage a little goose or duck fat or a light olive oil if the
leg of lamb does not have a generous coating of fat then season
with good quality fine sea salt.
Make a trivet by roughly chopping equal amounts of onion,
carrot and celery or my preferred choice of celeriac, the root of
the celery plus a bay leaf, sprig of thyme and a few black
peppercorns, another nice addition can be a head of garlic split in
Place the leg of lamb
skin side up onto the trivet which should line the base of the
Place the leg of lamb in the centre of oven and roast for 20
minutes then reduce the temperature to 190 oc then continue
roasting for 30 minutes per 500g reaching a core temperature of
Alternatively add half a bottle of white wine and the same of
water to the tray and pot roast after the initial 20 minute roast
by covering with tin foil and cooking o 140°C for 5 to 6 hours nice
and slow, ensure the meat comes away from the bone easily if using
Remove the leg of lamb from the oven and pop onto a clean tray
and keep warm by covering with a sheet of tin foil then resting for
a minimum of 20 minutes before carving, leaving the roasted
vegetables in the tray for the gravy.
For the gravy I make up 500 ml of essential cuisine lamb stock,
then deglaze roasting tray with this stock stirring all the
caramelized 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 glossy gravy.