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Method
- Remember to remove your lamb rump 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 rump just prior to roasting.
- Massage a little light olive oil 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 minimum 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.
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