Lamb Leg deboned and rolled

Boneless rolled leg, as the name suggests, comes from the leg. The joint has the bone removed and is rolled to make it easier to cook and carve.

Cooking Instructions:

• Pre heat your oven to 200ºc temperature fan assisted or 215ºc without a fan
• Season the joint just prior to roasting
• Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement
• Massage a little goose or duck fat or a light olive oil if the joint does not have a generous coating of fat then season with good quality fine sea salt
• Make a trivet by roughly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of thyme and a few black peppercorns, another nice addition can be a head of garlic split in half
• Place the joint skin side up onto the trivet which should line the base of the tray
• Place in centre of oven and roast for 20 minutes then reduce the temperature to 190ºc then continue roasting for 25 minutes per 500g reaching a core temperature of minimum 58ºc