LAMB ROASTING

there are a number of cuts recognised as being appropriate for roasting. It is possible, of course, to roast any joint. But these are the most popular and practical, others not listed, generally need very long low temperature roasting to be succesful.

Breast is an underrated and under used cut. Though quite fatty when it is rolled and stuffed with a dry lean stuffing it produces an excellent roast dinner. Very easy to carve.

Shoulder carries a little less fat than than breast and the bone running through the centre makes it a little more difficult to carve. Our joints are de-boned and rolled but you can request bone-in if you wish. Shoulder benefits from long, slow roasting.

Whole Leg is very much a favourite cut of lamb for roasting. A whole leg, bone in, will serving a large number being approx. 2kg is weight. It yields plenty of lean, tender and very tasty meat. Care should be taken to carve correctly.

Leg Fillet is the thigh end of the leg and we cut this down to just over a  kilo to serve approx. 4-5 servings. This is the end of the leg that is most tender and has the best flavour. Care should be taken to carve correctly. 

Rack is the most tender practical roast and is made up of a line of chops. Tender flavourful and relatively easy to carve.

Before cooking always take the joint out of the fridge at least an hour before starting roasting. Alway season beore starting roasting and always pre-heat the oven.