100% British Lamb

Pre-heat the oven to 200°C (Gas Mark 6), and allow the Leg of Lamb to come up to room temperature. Then, put the lamb in a roasting tin, cover loosely with foil and place on the middle shelf of the hot oven. After 30 minutes, remove the foil and leave the lamb to roast for another hour (for medium), or for longer if you prefer the meat to be well done. When the lamb is cooked to your liking, remove it from the oven and leave it to rest in the tin for 10 minutes before carving (you can keep it warm with a foil 'lid').

A versatile cut, Leg of Lamb is comparatively lean, though it still contains enough fat to ensure the meat remains succulent when roasted. This whole leg contains the bone, which will further enhance the flavour and help to distribute heat evenly during cooking.