LARGE LEG LAMB (ON THE BONE)

Preparation:

Remove the lamb from the fridge about 30–40 minutes before cooking to bring it to room temperature.

Preheat your oven to 200 °C (Fan 180 °C) / Gas Mark 6.
Pat the lamb dry with kitchen paper and season generously with salt, pepper, and fresh rosemary (a drizzle of oil helps the seasoning stick).

Cooking Time:
Roast for 25–30 minutes per 500 g for medium, or 30–35 minutes per 500 g for well done.

For a 3.5 kg joint, that’s roughly:
Medium: 2 hours 55 mins – 3 hours 30 mins
Well done: 3 hours 30 mins – 4 hours 5 mins