An average of 3.7 out of 5 stars from 3 ratings Easter roast lamb is a tradition in many homes, so give it the Michel Roux Jr treatment and make it really special. Preheat the oven to 210C/190C ...

Even if you opt for a bone-in roast, tying the roast so that it has an even shape will make for a perfectly cooked, juicy cut ...

Put on your Sunday best for Mike Robinson’s perfect roast leg of lamb served with a classic red wine gravy. Each serving provides 400 kcal, 46g protein, 2g carbohydrates (of which 0g sugars ...

One such is the lamb breast, a well-marbled and medium-sized roast that is one of Tasting ... "I like to brine and hot smoke ...

Preheat the oven to 230ºC. Trim any excess fat from the lamb. Moisten with oil and season. Roast on an oiled rack set in a roasting pan for 15 to 20 minutes, or until seared and lightly browned.

From The Great New Zealand Cookbook, Martin Bosley's roast is a traditional kiwi favourite. Ask your butcher to bone a leg of lamb and tie it up, leaving the shank bone attached. The spices ...

Massage the rub all over the lamb. Marinate in the fridge overnight or for at least 4 hours. Preheat the oven to 190C. Roast the lamb for 20 minutes, then reduce the temperature to 170C and roast ...

I have recently had to change my ways of cooking even the most simple roast lamb due to following a low Fodmap diet to help manage my IBS symptoms. This receipe doesn't include any onions or ...

Remove all the outer packaging. Remove the lamb from the vacuum bag and set aside the dried orange slices. 3. Place into a roasting pan with the arched, trimmed bones facing downward and the fat-side ...

Place the lamb on the hot tray and roast for 20-30 minutes, until the lamb is medium-rare, or cooked to your liking. Turn it halfway through the cooking time. Remove the lamb from the oven and ...