I used an ‘easycarve’ leg of lamb, which does not include a bone. It weighed around 600g.
First, stud the joint: stab the meat to create small holes and poke in the rosemary and garlic. Season with salt and pepper and drizzle with a little olive oil.
Place into the oven in a roasting tin for an hour at 180 degrees. As a guide, cook your joint for 25 minutes per 500g, plus another 30 minutes. If you prefer your meat more well-done, then add an extra 10 minutes.
Once out of the oven, leave it to rest for ten minutes and carve for serving!
For best results, serve with mint sauce, lamb gravy, swede mash and a selection of your favourite veg!