TBC
Medium - 25 minutes per 450g/½kg (1lb) plus 25 minutes, Well done - 30 minutes per 450g/½kg (1lb) plus 30 minutes Allow 100 - 175g (4 - 6oz) of raw meat per person for boneless joints and 225 - 350g (8 - 12oz) for bone-in joints.
TBC
Ingredients
Lean Scotch Lamb leg joint (Shoulder or rack of lamb could also be used)
Root ginger
Fresh rosemary
Fresh mint
Oil
New potatoes
Syrup from jar stem ginger
Cooking Method
Serve the lamb with the roasted baby potatoes and seasonal green vegetables.
The ginger syrup that runs off the lamb during glazing will burn on the bottom of the pan so line the roasting tin with foil or non-stick parchment before cooking to save on the washing up! Use the juices for a tangy gravy.