Lamb Roasting Guide
Bring the lamb back to room temperature if necessary. Preheat the oven to 230c/450f/Gas 8. Weigh the joint, season it well all over with salt and pepper and place it into a roasting tin. If you wish, at this stage you can make some small, 2.5cm deep cuts all over the joint into which you can push a small sprig of rosemary and a slither of garlic. Put the lamb into the oven and roast it for 15 minutes. Then reduce the oven temperature to 200c/400f/ Gas 6 and continue to roast for 13 minutes per 500g for rare (very pink in the middle) 18 minutes per 500g for medium (still nicely pink and juicy in the centre) or 20-22 minutes per 500g for well- done (cooked all the way through). Remove the lamb from the oven, lift it into a carving board or plate and cover tightly with a sheet of foil. Leave it to rest for 15-20 minutes before carving.