Directions

1. Remove your leg of lamb out of the packaging, pat dry and bring to room temperature.

2. Pre heat your oven to 200 degrees for fan-assisted ovens or 210 degrees for ovens without a fan.

3. Season the joint just prior to roasting.

4. Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement.

5. Massage a little goose or duck fat or a light olive oil if the joint does not have a generous coating of fat, then season with good quality fine sea salt.

6. Make a trivet by roughly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, plus a bay leaf, a sprig of thyme and a few black peppercorns. Another nice addition can be a head of garlic split in half. Line the base of the tray with all of the above.

7. Place the joint skin side up onto the trivet.

8. Place in centre of the oven and roast for 20 minutes, then reduce the temperature to 190 degrees and continue roasting for 1h 40min to 2h.

9. Remove from oven and move onto a clean tray. Keep warm by covering with a sheet of tin foil and allow to rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy making.