If you’re tired of chicken and beef for your Sunday Roast, why not try lamb instead? It’s definitely not as difficult as you think, and leg of lamb makes a delicious and simple meal.

If you can, get the joint with the bone in. Bones hold a lot of flavour, so this will make a difference to the end result. It can be harder to carve, so if you’re nervous about that, boneless works just fine.

Leg of lamb is a very tender cut, so you don’t need to marinate it. Instead, to add flavour to the roast, just season it with herbs and garlic.

Ingredients

• 5-7lbs lamb, bone-in
• 3 tbsp olive oil
• Salt and pepper
• 6 cloves garlic
• 3 stems fresh rosemary

Take the lamb out of the fridge around one hour before cooking, bringing it to room temperature. This ensures faster, and more even cooking.

Set the lamb inside a roasting tin, and drizzle with olive oil, rubbing it into the fat and meat, before sprinkling it with plenty of salt and pepper.

Seal the meat by searing it for around 5 minutes, either under the grill, or in a pan.

Pre-heat the oven to 160C. Crush the garlic and rosemary and rub it over the meat, before placing it back in the roasting tin on the middle shelf. Tent the tin loosely with foil to keep the garlic and rosemary from burning. Cook for approximately 1 hour.

Remove the foil after 1 hour and take the temperature of the meat. Lamb is ready (medium) when the temperature is 60C or above. At 57C, it will be on the rare side, but it will continue cooking as it rests. If you prefer your meat medium to well done, adjust the cooking time accordingly.

Once cooked, let the lamb rest for 15 minutes before serving.