Lamb Roasting Guidelines
Take your meat out of the fridge an hour before you start cooking to allow it to come to room temperature.
Do not be scared to season your joint of lamb well. All joints will need rubbing all over with 1-2 tablespoons of olive oil. A leg of lamb will need at least 1 teaspoon of sea salt flakes and a similar amount of freshly ground black pepper sprinkling on its surface. A shoulder of lamb will need the same. Racks, Saddles and Noisettes of Lamb will need less depending on their size.
Put 2-3 peeled and roughly quartered onions, 6-8 whole unpeeled garlic cloves, and a few sprigs of rosemary and/or bay leaves in the bottom of your roasting pan. This will add to the sensational flavour of your gravy.
Once your joint is cooked, remove it from the roasting tin on to a warmed plate or platter, cover with foil, and place over the foil a quartered bath towel or 2 or three folded tea towels. Allow the joints to rest according to the timings below.
Preheat oven to 220ºC. Roast joint for 25 minutes. Drop temperature to 180ºC. Cook for a further 25 minutes per 500g/50 minutes per 1 kg for medium/pink lamb, or 30 minutes per 500g/1 hour per 1 kg for well-done lamb. Baste 3 or 4 times during the cooking process. Rest 30-40 minutes.
Preheat oven to 210ºC. Ideally, rack and noisette should only ever be eaten rare. A very hot, short cooking time generally achieves this. Cook for 40 minutes per kg for rare, 45 minutes per kg for medium. Baste once during the cooking process. Rest 10-15 minutes.
Preheat oven to 220ºC. Roast joint for 25 minutes. Drop temperature to 170ºC. Remove the joint from the oven and baste well, pour over any liquid required by your recipe, cover the pan tightly with foil, and cook for 45 minutes per kg. For a longer, slower roast, baste and cover as above, drop the temperature to 150ºC and cook for an hour per kg. Rest 30-40 minutes.