Lamb Roasting Guide

TO ROAST LARGE JOINTS OF LAMB (LEG OR SHOULDER)

Bring the lamb back to room temperature if necessary. Preheat the oven to 230C/450F/Gas Mark 8. Weigh the joint, season it well all over with salt and pepper and place it into a roasting tin. If you wish, at this stage you can make some small, 2.5cm deep cuts all over the joint into which you can push a small sprig of rosemary and a slither of garlic.
Put the lamb into the oven and roast it for 15 minutes. Then reduce the oven temperature to 200C/400F/Gas Mark 6 and continue to roast for 13 minutes per 500g for rare (very pink in the middle), 18 minutes per 500g for medium (still nicely pink and juicy in the centre) or 20-22 minutes per 500g for well-done (cooked all the way through).
Remove the lamb from the oven, lift it onto a carving board or plate and cover tightly with a sheet of foil. Leave it to rest for 15-20 minutes before carving.

TO ROAST SMALLER JOINTS OF LAMB (A RACK)

Bring the lamb back to room temperature if necessary. Preheat the oven to 230C/450F/Gas Mark 8. Season the lamb all over with salt and pepper. Put a sprig of rosemary into the base of a small roasting tin and place the lamb on top.
Roast the lamb for 25-30 minutes, depending on whether you like your lamb pink or medium, but don’t overcook this cut.
Remove the lamb from the oven, cover tightly with foil and leave it to rest for 8-10 minutes before carving between the bones into cutlets.