Carvery leg of lamb is ideal when a smaller leg of lamb is required. The aitch bone has been removed leaving the shank bone in for presentation. It has been tied for ease when cooking and carving.
HOW TO COOK
Remove the meat from the fridge at least an hour before cooking so it comes up to room temperature. Trim any pockets of fat from the lamb but leave the skin cover intact. Place skin-side down on a chopping board and season with salt and pepper. Preheat the oven to 200°C or 180°C fan bake. Heat a little oil in a roasting pan and brown the lamb well on all sides. Remove from the heat then place the lamb on a rack in a roasting dish in the oven for 45 minutes. Poke a metal skewer or thin knife into the centre, count to three and then test it on the inside of your wrist. It should feel warm - if it doesn’t, cook for another 15 minutes and try again. Place the lamb on a warm plate and cover with foil to rest for 15 minutes before removing the string and carving. Serve warm with gravy or mint sauce, or cold in thin slices with cranberry jelly.