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1. When you buy leg of lamb it usually comes as a trussed block of meat. Similar to gammon. It will have the bone removed. You do get some butchers who will leave the bone in the leg of lamb if you ask them too. The meat will actually taste better #RoastLamb101 #ChefTip
2. Meat that is still attached to the bone tends to be more flavourful. Just something experience has taught me. Don't remove the trusses (the rope that holds the meat together) on the leg of lamb! They're there for a reason #ChefTip #RoastLamb101
3. The trusses help keep the meat together and actually aid in keeping the meat moist inside. If the meat opens up moisture is lost. I make a wet rub for my lamb roasts with various herbs and spices. A rub is NB #ChefTip #RoastLamb101
4. The rub makes a "seal" on the outside of the meat trapping in the juices and it also flavours it. Rub the leg of lamb with your rub til it's completely covered. Leave it for an hour (or overnight) to marinate properly #ChefTip #RoastLamb101
5. Place a large roasting tray or skillet on the stove (or even on the braai). Pour in some olive oil and get it really really hot. It's important the pan or skillet you use to seal your leg of lamb in is really hot. If it's cold all the juices will run #ChefTip #RoastLamb101
6. You seal (brown) the meat to flavour it too. It's called The Malliard reaction. Dont burn it, you just want it deep brown. Don't use a fork or knife to poke and turn the meat assomblief! You're just undoing all the work of sealing it 
. Use tongs #ChefTip #RoastLamb101
. Use tongs #ChefTip #RoastLamb101
7. Make a "bed" for the lamb in a roasting tray with starchy vegetables like potatoes, carrots, butternut. Add baby onions and leeks. N.B. Set your oven to 'roast', not to 'bake'. Roast is when both you bottom and top elements are on #ChefTip #RoastLamb101
8. Preheat oven to 220°C or even hotter if yours gets hotter. You want your oven really hot (this ensures the meat is succulent). Roast for 15 minutes at 220°C and then turn it down to 190°C #ChefTip #RoastLamb101
9. For a rare roast, roast the lamb for a further 13mins, for a medium roast add 17-19mins and well done 20-25min. When you're happy with your roast. Take it out the oven and cover the lamb and the pan tightly with foil. Let it rest for 30min #ChefTip
10. Don't untie the ropes on the meat, rather carve the meat with ropes still on it. They keep the juices in til the last minute #ChefTip #RoastLamb101
Been asked if this is for all sizes. No, this process is for a 1kg boneless leg of lamb. You'd add more time the heavier your cut.
That step where you cover the pan & roast with foil is important as the leg carries on cooking under the foil whilst it rests. #ChefTip #RoastLamb101
That step where you cover the pan & roast with foil is important as the leg carries on cooking under the foil whilst it rests. #ChefTip #RoastLamb101
