Penllyn Estate Roast Leg of Lamb

Method

1. Take the lamb out of the fridge an hour before cooking to allow it to come to room temperature.
2. Pre heat your oven to 200°C
3. Using a sharp knife, make small incisions into the meat before inserting garlic and small sprigs of rosemary into each pocket.
4. In a roasting pan, season the lamb with salt and pepper and drizzle a generous amount of rapeseed oil over the joint before rubbing it in.
5. Roast the lamb in the preheated oven for 20 minutes to help crisp the skin. Reduce the oven down to 170°C and cook for a further 20 minutes per 500g (1hr 20 mins for a 2kg joint).
6. Baste the lamb with its juices every 20-30 minutes to keep it moist.
7. Once the lamb reaches your desired level of cooked, remove it from the oven and let it rest for about 15-20 minutes before carving.
8. Serve with your choice of seasonal veg.