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Locally sourced lamb, prepared by our expert butchers
Make small incisions in the skin, cutting into the flesh, to allow flavours to penetrate the meat.
Make small bundles of aromatics and use to stud the lamb (rosemary and garlic is a classic combination).Season with salt before roasting
Lamb should be roasted 20 mins per 450g/lb, plus an extra 20 mins. Weigh meat prior to roasting to determine cooking times.
Cook at 220C/200C fan for the first 20 mins and then 190C/170C fan for the remaining time.
Rest lamb before carving.