Remember to remove your joint out of the packaging, pat dry and
bring to room temperature.
Pre heat your oven to 200°C temperature fan assisted or 215°C
without a fan.
Season the joint just prior to roasting. Do this by massaging a
little light olive oil into the meat then season with good quality
fine sea salt.
Take a heavy based frying pan and heat until very hot, sear the
lamb all over concentrating on the layer of fat rendering this to a
rich golden colour.
Place in centre of oven and roast for approximately 15 minutes
reaching a core temperature of a minimum of 56°C.
Remove from oven and pop onto a clean tray and keep warm by
covering with a sheet of tin foil then resting for a minimum of 10
minutes before carving.