Pre-heat the oven to 200°C, 400°F, gas mark 6. Season the meat with salt and pepper. Place it uncovered on the middle shelf of the oven. Roast for 20 minutes, then reduce the temperature to 180°C/350°F, gas mark 4. Roast for 20 minutes per lb (450 g) plus 20 minutes more -basting at least 3 times. If you like to serve your lamb quite pink, give it 20 minutes less cooking time.
Allow to rest in a warm place for 20 minutes before carving.
A meat thermometer, which indicates when the meat is cooked is very useful. Before cooking, insert the thermometer into the thickest part of the meat, making sure it does not touch the bone or fat. Thermometer readings indicating ‘doneness’ are shown in the charts.
Types of ovens..
No two ovens perform in exactly the same way. Conventional ovens are hotter in the top than the bottom, the temperature set on the dial normally applies to the centre. Fan ovens spread the heat, top and bottom, keeping an even temperature throughout the oven. A meat thermometer is the best method of ensuring food is cooked to your liking. They are inexpensive, easy to use and reliable. Also, they work in every oven and every part of an oven.All cooking times in this brochure are approximate and depend on the type of appliance used.