How to roast your joint of lamb

1. Remove the joint from the fridge & packaging up-to 1 hour before roasting
2. Season with fine sea salt
3. Place the joint onto a bed of chopped onion, carrot, leek & celery with some fresh garlic cloves, rosemary, a couple of bay leaves & a few peppercorns (this will be the base for your gravy)
4. Roast the joint in a preheated oven 230°C (gas mark 8) or 210°C fan assisted for 15 minutes until the lamb has become golden brown
5. Reduce oven temperature to 180°C (gas mark 4) or 160°C fan assisted & continue roasting the joint following the simple notes below for your doneness
6. Remove from roasting tray & keep warm under a foil tent whilst making the gravy
7. Rest for 8-10 minutes per 450g before carving
8. Always carve against the grain

Jeffs notes:

Roast the joint for 15 minutes @ 230°C (gas mark 8) or 210°C fan assisted then reduce heat to 180°C (gas mark 4) or 160°C fan assisted & roast for 15 minutes every 450g (lb) thereafter

Well done 20-25 minutes per 450g (lb)

1. Remove the joint from the fridge & packaging up-to 1 hour before roasting
2. Score the skin of the lamb with a sharp knife, every centimetre or so across the whole surface (this can be done by your butcher)
3. Season with fine sea salt, a few turns of black pepper, zest of a lemon & a teaspoon each of chopped thyme & rosemary
4. Roast the joint in a preheated oven 230°C (gas mark 8) or 210°C fan assisted for 20-25 minutes
5. Reduce oven temperature to 160°C (gas mark 3) or 140°C fan assisted & continue roasting the joint following the simple notes below for your doneness
6. Remove from roasting tray & keep warm under a foil tent whilst making the gravy
7. Rest for 8-10 minutes per 450g before carving
8. Always carve against the grain

Jeffs notes:

Roast the joint for 20-25 minutes @ 230°C (gas mark 8) or 210°C fan assisted then reduce heat to 160°C (gas mark 3) or 140°C fan assisted & roast for 20 minutes every 450g (lb) thereafter

Well done 25-30 minutes per 450g (lb)

1. Remove the joint from the fridge & packaging up-to 1 hour before roasting
2. Sear the joint in a hot casserole dish in a spoonful of olive oil then put to one side
3. Make a mirepoix 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 half
4. Fry the mirepoix in the casserole dish for 5 minutes over medium heat then add half a bottle of dry white wine, boil the wine away to a syrup
5. Next add 500ml light chicken or lamb stock & bring to the boil
6. Thicken the stock with a little corn flour mixed with cold water then add the lamb back to the dish
7. Cover tightly with a lid or tin foil
8. Place into a preheated oven set to 150°C (gas mark 2) or 130°C fan assisted & continue to cook for 5 hours

Jeff's notes:

Sear the joint for 5 to 10 minutes over a medium heat then cover with lid & place in a fan assisted oven 150°C (gas mark 2) or 130°C fan assisted for 5 hours

The joint will be very tender, simply pull apart with a spoon & fork