Cooking the perfect lamb roast
Although we’ve seen all four
seasons in one day here in Greater Manchester, spring is definitely in full
swing! If you’re taking advantage of the latest lockdown easing and getting
friends or family round for a garden roast, there’s only one thing for it:
roast lamb.
We spoke to Didsbury’s Little Pigs
Butchers to get their expert opinion on perfecting your joint. Here are their
top tips:
1. When ordering your joint, allow for
200 – 250g of raw meat per person.
2. Always remove your meat from the
fridge 30 minutes before cooking – cover and leave on the side until it reaches
room temperature.
3. Preheat your oven to 200°C fan, but
be sure to reduce the oven temperature straightaway to the below temperatures
when you place your joint in the oven:
- Rack (3-6 chops): sear then cook
for 10-20 minutes at 170°C fan.
- Saddle (stuffed): 10-20 minutes per
450g at 200°C fan.
- Leg (boneless): 20-25 minutes per
450g at 200°C fan.
- Leg (carvery): 20-25 minutes per
450g at 190°C fan.
- Shoulder: 45-55 minutes per 450g at
160°C fan.
Don’t forget to rest your meat in a
warm place before serving – Little Pigs recommend covering with foil and
allowing the juices to be re-absorbed.
For the finishing flourishes to
your roast, be sure to browse our Greengrocer
section for freshly picked fruit & veg from Manchester’s Smithfield
Market. And of course, no lamb roast is complete without Mrs
Darlington’s Mint Sauce! Enjoy!
