Bake the lamb for 30 to 40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; ...

Plus, it’s a bit easier to carve. The fat cap on an unfrenched ... A digital thermometer is key to cooking lamb (or any cut ...

but taste it once the lamb’s rested, to see if you want to add a little freshly boiled water, and possibly a drop or two of honey, to give you some juices to pour over the carved meat.

Rest the lamb in a low oven at 50-100°C for 10 minutes before carving. Meanwhile make the gravy. Degrease the meat juices in the roasting tin, add the stock. Bring to the boil and whisk in a ...

Turn off the oven and allow the lamb to rest for 5-10 minutes before carving to allow the juices to redistribute evenly through the meat. Carve the lamb and serve 2-3 cutlets per person ...

Place on a board before carving into thick slices. Serve with potato wedges, steamed green vegetables and some of the meat juices. You can buy a ready-boned or a butterflied leg of lamb ...

Just rub the lamb with a blend of your favorite ... It cooks in less than 30 minutes, it's the most tender piece of meat and it's very easy to carve—there's nothing to it.