Coming together with family and friends to enjoy good food and time together is one of life's great pleasures and a roast is a great meal to share.
Here are our tips for a perfect roast leg of lamb:
- Always use ethically raised lamb - of course!
- Remove the roast from the fridge 30 minutes prior to cooking. This takes the chill off the meat before putting it into the pre-heated oven resulting in a juicier, more evenly cooked roast.
- Decide on your seasoning, you could go traditional rosemary and garlic or add some other flavours such as lemon, paprika, thyme or oregano.
- For juicy, tender meat cook your roast low and slow. Every oven is different but as a guide 160 degrees celsius, 60 minutes for every kilo.
- Invest in a meat thermometer. A simple digital themometer from a kitchen appliance store is about $25. This might sound daunting but it really is the most accurate way to check the doneness of your roast:
60 degrees celsius your lamb will be medium rare, pink in the middle.
70 degrees celsius your lamb will be medium well, slightly pink.
75 degrees celsius your lamb will be well done cooked through to the bone.
- Rest the meat on a warm plate, covered loosely with foil for 15 to 20 minutes. This allows the juices of the meat to redistribute evenly so when you cut the meat you don't lose all the juices.
- Slice the meat across the grain, this shortens the muscle fibres making the meat more tender to eat.