Christmas Spiced Scotch Lamb with Port Gravy

For the Christmas Scotch Lamb

• Prepare the lamb the day before you want to cook it. Unwrap the rolled shoulder from its butcher string and in a large roasting tray massage the Christmas spice rub into it.

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• Using fresh string, tie it back up - rerolling and using the old string marks to guide you (skip this stage if you are using a butterflied leg).

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• Refrigerate the lamb overnight, removing from the fridge two hours before cooking to allow the lamb to come to room temperature. Weigh the joint to calculate its cooking time.

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• Preheat your oven to 220°C.

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• Place the vegetables, garlic, and bay leaves into a roasting tray and place the lamb on top.

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• Put the roasting dish onto the middle shelf of the oven at 220°C for 20 minutes then reduce the temperature to 180°C. Note, for a medium roast, place the lamb in the oven at 220°C for 20 minutes and then allow 25 minutes per 450g for a medium. For well done, place the lamb in the oven at 220°C for 20 minutes and then allow 30 minutes per 450g. For a butterflied leg cook in the hot oven for 20 minutes and then reduce the heat to 180°C, roasting for another 30 minutes.

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• When your lamb is ready, transfer to a clean dish (with raised sides) and cover loosely with foil to rest for 10-15 minutes.

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• Slice and serve with vegetables and gravy.

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For the Port Gravy

• Spoon the roasting juices and vegetables into a clean bowl and place the roasting pan over a low heat on the hob.

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• Using tongs and a sieve gently press the juices from the vegetables that have roasted under the lamb back in to the roasting dish.

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• Stir through the cornflour and cook for a couple of minutes.

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• When the juice and cornflour begins to ‘catch’ and begins to brown, add the port.

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• Use a wooden spoon to scrape all of the roasting juices from the bottom of the dish and allow to simmer gently for 2-3 minutes.

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• Add the stock, stirring again until everything is incorporated, and bring back up to a gentle simmer for 5-8 minutes.

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• Finally, pass the gravy through a fine sieve, and keep warm in a small pan until you are ready to serve.

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