How to Cook the Perfect Roast Lamb
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How to Cook the Perfect Roast Lamb

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Roast lamb has a wonderful flavour and cooking slowly results in tender meat that melts in the mouth.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 30 mins per 500g Cook: 30 mins per 500g
Serves 6-8 Serves 6-8
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Ingredients

  • 1 Quality Mark whole lamb leg, bone in

Method

  • There are a few different types of legs you can use. A full bone-in leg includes meat from the whole lamb leg including the rump, topside, silverside and shank. Readily available in most butchers and supermarkets – a classic, much loved kiwi roast that I love to serve. The end bone makes a useful handle for carving.The carvery lamb leg is made up of the shank, silverside and a small piece of topside, and is semi boned for easier carving. This can also be rolled out, stuffed then rolled up and tied before roasting for a lovely tender result.
  • A butterflied leg simply has the bone removed and the meat is opened out into a large flat piece – so you get the gorgeous flavour of the leg with a much quicker cooking time and much easier carving. This cut can either be roasted in the oven, or grilled on a BBQ over a medium heat.
  • Pat your lamb roast dry - then make a series of shallow cuts in the fat, a few centimetres apart. This helps the meat absorb all the lovely flavours of the marinade.
  • Marinating the lamb before cooking adds extra punch. There are lots of different marinades - a number of marinade recipes are on this site. Spread the marinade all over the lamb. Wrap in cling film and refrigerate, preferably overnight or at least 2 hours.
  • Remove the lamb from the fridge half an hour before cooking. Place in a roasting dish fat side up and season. Bake in an oven preheated to 180C or 170C fan bake.  The rules for doneness are 25-30 minutes per 500g for medium and 30-35 minutes per 500g if you like it well done.
  • Baste once or twice while cooking. Resting is an essential part of getting this right – it lets the juices settle in the meat. Cover loosely and walk away for 15 to 20 minutes.
  • Carve the roast lamb across the grain and serve with roast vege. Any leftovers are perfect for sandwiches at your summer picnics.

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