- The best way to ensure even cooking is to take your lamb out of the fridge for an hour before cooking and warm to room temperature.
- For a juicy herb flavoured roast all you need to do is slice a few times through the lamb and stuff with fresh garlic, aromatic sprigs of roughly-chopped rosemary, butter and salt.
- To ensure your leg of lamb is extra moist and cooked to perfection, pre-heat your oven before you cook and place lamb joint in the middle of the oven.
- Preheat oven to 180c/350f/gas 4. Roast for 25mins per 500g plus 25 mins (medium - 60c) or 30mins per 500g plus 30 mins (well done - 70c).Cover and rest for 30 mins. Half leg of lamb – Leave to rest for 20 mins before carving.
- Preheat oven to 200c/400f/gas 6. Roast for 20mins per 500g (Medium rare -55c), 25mins per 500g (medium - 60c), 30/35mins per 500g (well done - 70c).Cover and rest for 30 mins.
- Preheat oven to 200c/400f/gas 6. Cook for 25mins per 500g. Pierce thigh with a skewer to see if the juices run clear. If they are pink – return to the oven and cook another 15 mins.A meat thermometer in the thickest part of the thigh should read 75c.
- Preheat oven to 220°C/Gas Mark 8. Cook for 30 mins then lower to 180°C/Gas Mark 4. Cook for 35 mins per 500g plus 35 mins more. Pierce the middle to see if juices are clear.Rest for 20 mins. If pink, cook for 15 mins more. Temp should be 70°C.
Fresh Mint Sauce
Complete your feast with this super quick and easy homemade sauce made with fresh mint, sugar and vinegar.
Apple & Cider
Intensely rich apple and cider sauce. Enjoy it with your British roast gammon this Easter.
Make your meat zing with an authentic Salsa Verde packed with fresh parsley, basil, spring onions, garlic, gherkins and chilli.