Lamb Roast with Garlic & Rosemary

Lamb Roast with Garlic & Rosemary

The best way to cook and carve lamb - the Heston way.

Ready in: 2 hours 15 minutes

Serves: 6

Complexity: very-easy

kcal: 348

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1 leg of lamb
1 bulb garlic
10 sprigs rosemary


Rub SIDS CRAZY SALT all over the lamb then place in a hot pan to sear & brown the skin. Allow to cool for 10 minutes. Insert into the leg a small clove of peeled garlic and a small sprig of rosemary. Do this at 4 cm intervals over the top of the leg. Add a light sprinkle of SIDS CRAZY SALT. Place in oven at 90oC and cook for 1½ hours until the internal temperature of the lamb is 55oC. Wrap in foil and rest for 30 minutes.
Carve leg at right angles to the bone into chunks of 2 cm, carving around the bone.
Temperature range - 45oC blue
50oC rare
55oC medium rare
60oC medium
65oC well done