(Leg, Shoulder or the butterflied versions of each. Cooking time is reduced by 1/3 when the bone is removed)
Leg of bone in lamb
4 cloves crushed garlic
1 bunch thyme
Juice of 1 lemon
4 cored and chopped apples
500 ml of Batlow Cloudy Cider
300ml of stock chicken or lamb
2 tablespoons of honey
- Drizzle the lamb with olive oil and season with salt and pepper and rub it in with your hands. Then place into a baking dish with the garlic, thyme and lemon juice. Roast in a 220 degree Celsius oven for 20min.
- Take the lamb form the oven and place the apples in the tray and baste with the cider. Turn the lamb over and drizzle the honey over the lamb.
- Replace the lamb into a 160 degree Celsius oven for 30min basting the lamb every 15 mins.
To calculate total cooking time for your roast lamb use the following guide:
Medium rare – 12 minutes per 450g
Medium – 15 minutes per 450g
Medium to Well – 18 minutes per 450g
When the lamb is done to your liking, take the meat from the tray and rest for 15 minutes. While the meat is resting put the apple garlic and cider mixture from the tray and pass it through a sieve. Getting as much liquid as you can. Placing the liquid in a saucepan and reduce until it covers the back of a spoon.
Serve with veggies of your choice.