1 bundle fresh rosemary
1 tbspn sea salt
1 tbspn extra virgin olive oil
water for roasting
- Buy a large piece of lamb preferably on the bone and with skin; if this is not possible buy a rolled shoulder piece that has been properly strung by the butcher.
- Preheat the oven to 180C
- Rub the skin with good quality sea salt and leave large grains on the skin.
- Pierce the skin all over and place small bundles of fresh rosemary under the skin with the leaves poking out as seen here.
- Drizzle with the juice of the lemon and the olive oil
- Place on a roasting rack with plenty of space underneath to collect the drippings lamb is a fatty meat and large amounts of fat will come out of the joint.
- Pour 1 cup of water into the roasting tray under the meat; this will ensure that the meat stays moist.
- Place the roast into the oven uncovered and roast for 1 hour.
- Take out the meat, pour another cup of water into the roasting tray and then cover the joint with aluminium foil.
- Roast for a further hour and then remove the meat, take off the foil and then roast uncovered for a further 30 minutes.
- If you are unsure of the size of your meat then use a meat thermometer and this doneness guide.
- When the roast is done take it out of the oven and leave to rest while covered for at least 15 minutes before serving.
- Serve with gravy made from the drippings and plenty of vegetables.