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This
guide to roasting should help you get the most out of your
cut of lamb. |
Pre-heat
your oven to gas mark 5 or 375°F/190°C. Season the surface
of the joint with salt and pepper. Then place it, uncovered,
on the middle shelf and roast for 30 minutes per lb/454g.
Baste your lamb at least 3 times during cooking.
For rarer lamb reduce the cooking time by 30 minutes.
Cooks tip:
Insert a skewer into the centre of the meat and press the flat
of the skewer against the meat. The pinker the juice the rarer
the meat. For well done meat make sure the juices flow clear. |
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