Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Wiltshire Horn lamb from Bob King at Lower Bayton Farm, boned, rolled and tied for even roasting and simple carving. Lean, tender and full of flavour.
How to cook
Lightly score the fat and season generously.
Render and colour the fat slowly in the roasting tin on the hob, turning the joint so it browns all over. Lamb fat should be melting or crispy, never chewy.
Add butter and baste, then roast at 160°C until the centre reaches 50°C. Go by a probe, because joints vary.
Rest for at least 20 minutes. It will rise to about 56°C, a perfect pink.
Carve and serve with the pan juices.
Wiltshire Horn lamb from Bob King at Lower Bayton Farm, boned, rolled and tied for even roasting and simple carving. Lean, tender and full of flavour.
How to cook
Lightly score the fat and season generously.
Render and colour the fat slowly in the roasting tin on the hob, turning the joint so it browns all over. Lamb fat should be melting or crispy, never chewy.
Add butter and baste, then roast at 160°C until the centre reaches 50°C. Go by a probe, because joints vary.
Rest for at least 20 minutes. It will rise to about 56°C, a perfect pink.
Carve and serve with the pan juices.