How to Roast Lamb

Take lamb out of the fridge about 15 minutes before cooking.

Trim any excess fat and pop it in a roasting dish close in size to your cut.

Baste with oil, garlic and herb mixture of your choice. Continue to baste the roast throughout cooking.

Remove lamb from the oven and check if the lamb has been cooked through using a thermometer. Alternatively use this cooking conversion chart to find the ideal cooking time based on the size of your lamb roast.

Cover roast loosely with foil and rest for 10–15 minutes before carving. This gives the juices a chance to redistribute through the meat, making it moist and tender. When carving, carve parallel to the length of the lamb.