Lamb roasting guide


  1. Remember to remove your lamb joint out of the packaging, pat dry and bring to room temperature
  2. Preheat your oven to 200.c temperature fan assisted or 215.c without a fan
  3. Make small incisions in the meat and these can be stuffed with garlic cloves and fresh rosemary, season the lamb by rubbing with sea salt and a drizzle of olive oil.
  4. Use a large, heavy based roasting tray, ideally with handles.
  5. Make small incisions on the meat and fill these with cut garlic clove, fresh herbs such as rosemary and thyme. Massage a little goose or duck fat or a light olive oil on the lamb season with good quality fine sea salt
  6. Make a trivet by roughly chopping equal amounts of onion, carrot and celeriac or celery root, a split head of garlic and  few bay leaves to make up some real good flavours.
  7. Place the lamb skin side up onto the trivet.
  8. Place in centre of oven and roast for 20 minutes then reduce the temperature to 190.c and continue roasting for 30 minutes per 500g
  9. Remove the lamb from the oven and place onto a clean tray, cover with foil and keep warm for 20-25 minutes before carving, leaving the roasted vegetables in the tray for the gravy

10.  For the gravy make up 500 ml of lamb stock or chicken stock using a good quality stock cube, then deglaze roasting tray with this stock stirring all the caramelized juices from the tray, pass through a sieve pushing all the juices from the vegetables into a clean saucepan, bring to the simmer and thicken if required by whisking in a teaspoon of cornflour mixed with a little cold water and reduce till you reach a rich glossy gravy.