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A grand roasting joint of Wiltshire Horn lamb from Bob King at Lower Bayton Farm. Both loins are left joined along the backbone, so it roasts beautifully and carves into tender, rosy slices.
How to cook
Lightly score the fat and season generously.
Put it fat-side down in a pan over a moderate heat and render the fat slowly until it's golden and crisp. This is where most people go wrong: lamb fat should be melting or crispy, never chewy.
Sear the other sides, then turn the heat down, add butter and keep spooning the foaming butter over the meat and the bones.
Roast at 160°C until the centre reaches 50°C, then rest for at least 10 to 15 minutes. It will rise to about 56°C, a perfect pink medium-rare.
Carve the loins off the bone and slice.
A grand roasting joint of Wiltshire Horn lamb from Bob King at Lower Bayton Farm. Both loins are left joined along the backbone, so it roasts beautifully and carves into tender, rosy slices.
How to cook
Lightly score the fat and season generously.
Put it fat-side down in a pan over a moderate heat and render the fat slowly until it's golden and crisp. This is where most people go wrong: lamb fat should be melting or crispy, never chewy.
Sear the other sides, then turn the heat down, add butter and keep spooning the foaming butter over the meat and the bones.
Roast at 160°C until the centre reaches 50°C, then rest for at least 10 to 15 minutes. It will rise to about 56°C, a perfect pink medium-rare.
Carve the loins off the bone and slice.