Rub down the exterior of the lamb with more ... This means you will remove the roasted lamb when the temperature reaches 135 degrees. If you want a medium temperature, then you will remove the ...

For the most succulent results, the lamb should be roasted and served on the same day. The flavorful rub can be blitzed up ...

Rub the garlic mixture over the whole surface ... Baste the meat with the liquid, then cover the lamb with foil. Roast for 3–3½ hours, until cooked to your liking. When cooked, pour off any ...

This Sichuan peppercorn spice rub offers an unusual but delicious variation to the usual leg of lamb. The meat goes very well with spring onion pancakes or naan, but, if you don't feel like making ...

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 ...

Rub salt and ground pepper into the leg of lamb, then place room temperature ... Serve with your favourite roast vegetables - to keep it Fodmap friendly, try roasted potatoes and roasted carrots ...

Rub the garlic mixture over the whole surface ... Baste the meat with the liquid, then cover the lamb with foil. Roast for 3–3½ hours, until cooked to your liking. When cooked, pour off any ...