Leg of lamb

Allow about 225 g of boneless raw lamb per adult, or around 350 g if the joint is on the bone. Add a little extra if you want leftovers.

At 180°C fan, allow about 20 minutes per 500 g plus 20 minutes for a medium joint. Rest it loosely covered with foil for 15–20 minutes before carving.

A bone-in joint makes a traditional centrepiece and is easy to season around the bone; a boned-and-rolled joint is simpler to carve and easier to fit in a roasting tin. Keep the string on while it cooks, then remove it before carving.

Roast potatoes, seasonal vegetables, gravy and mint sauce are classic British accompaniments. Roast carrots and parsnips work well in the same tin, added later so they do not overcook.

Keep raw lamb covered on the bottom shelf of the fridge and follow its use-by date. Cool cooked lamb promptly, refrigerate it within two hours, and eat it within two days; reheat leftovers until piping hot.

For a quick roast, yes, but leg is leaner and can dry out if cooked for a long time. Shoulder is fattier and suits slow cooking; if swapping it for leg in a slow-cooked dish, check the meat earlier.

Use slices in sandwiches with mint sauce, or dice the meat for a curry or a shepherd’s pie. Add leftover lamb to a pie filling near the end of cooking so it warms through without becoming tough.

No. Lamb comes from a younger sheep and is usually milder and more tender; mutton has a fuller flavour and is often better suited to slow cooking.