Lamb roast

Choose leg for neat slices and a leaner roast. Shoulder has more fat and connective tissue, so it suits a slower roast and turns especially tender when cooked until it pulls apart.

For a medium leg, roast at 220°C for 20 minutes, then lower the oven to 180°C and cook for about 20 minutes per 500 g. Rest it under loose foil for 15–20 minutes before carving; use the timing for your joint’s weight and cut.

A whole, unstuffed joint can be served pink if its outside has been thoroughly cooked. Rolled or stuffed joints should be cooked right through.

Cool it and refrigerate it within 1–2 hours, then eat it within 2 days. Reheat leftovers only once, until steaming hot throughout.

Chop it into a lamb curry, or use it in a shepherd’s pie with mashed potato on top. Add the meat near the end of cooking a curry so it warms through without drying out.

Roast potatoes, gravy, mint sauce and seasonal vegetables make a classic British Sunday roast. Roast carrots, parsnips and greens are all good alongside it.

A beef joint or lean pork joint works well with roast potatoes and gravy. Use cooking timings for that particular cut rather than lamb timings.

Yes. Roast lamb is high in protein, with 21 g per 100 g.