Now that Spring has well and truly arrived, now is a better time than ever to get one of the best seasonal ingredients on your plate. Lamb is a fantastic meat which is often Roast Lamboverlooked as a meat for a Sunday roast when the ever popular chicken and beef are on the menu. With the spring lambs bouncing round the fields in our area why not have a try of something different for your weekly roast this month.

Many people believe roast lamb to be a hard meat to cook correctly in comparison to other roast choices but this isn’t the case. With just a little bit of extra preparation you can make your roast lamb look and taste amazing. Two classic flavours which work in tandem with the unique taste of lamb are rosemary and garlic.

Roast Lamb with Rosemary and Garlic

  • Chop a few cloves of garlic into thin slices and prepare some sprigs of lamb ready for flavouring.
  • Make some small incisions in the meat and then insert the garlic and rosemary into the holes.
  • If your lamb is a lean piece of meat then it is best to cook it at a higher heat. Heat your oven to 230 degrees C and cook the lamb for 25 minutes per 500 grams. This will give your lamb the perfect medium rare meat with a great browned outer finish.
  • If your lamb has a marbled finish with a large amount of fat then a different method of cooking is needed. You need to cook the meat at a lower heat to allow the fat to seep through the meat. Cook it at 160 degrees C for 30 minutes per 500 grams.
  • Once your roast is properly cooked make sure to let the lamb rest for around 20 minutes. This allows for the meat to continue cooking with the residual heat left from the oven. This will allow the juices in the roast to move from the edges of the centre creating a beautiful roast that anyone would enjoy.
  • Serve with the regular roast vegetables and gravy made from the juices of the lamb.


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Christopher Brown is Consett Magazine's lead journalist. Chris enjoys meeting with a whole host of different people to report on what's happening in Consett, Co.Durham.


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