Festive roast leg of lamb

My festive roast leg of lamb flavoured with rosemary, cloves, orange and cranberries makes a fantastic alternative to turkey on Christmas day or to feed your family and friends over the festive period.

Ingredients

Instructions

1. About an hour before you want to cook your lamb, remove it from the fridge, remove all packaging and place into a large roasting dish. Cover the lamb with cling film and allow it to come up to room temperature before roasting (about an hour).
2. Remove the cling film and use a sharp knife to cut small slits in the lamb. Place a clove in each slits. Lay a few sprigs of fresh rosemary on top of the lamb. Season with salt.
3. Pre-heat your oven to 160°C.
4. In a small bowl mix together the cranberry sauce (1 heaped tbsp) and orange zest ( ¼ orange).
5. Roast the lamb for
   2 hours,
   5 minutes (adjust the time according to the weight of the lamb). About every
   20-30 minutes, baste the joint with the juices in the bottom of the tray. Half an hour before the lamb has finished cooking, remove it from the oven and brush it with the cranberry and orange mixture so it has a thin coating all over the outside then return it to the oven to finish cooking.
6. Once the lamb has cooked remove it from the oven, cover with foil and leave to rest for
   15 minutes before carving. Remove the cloves and rosemary sprigs before serving.
7. Notes: For medium:
   25 minutes +
   25 minutes per 500 g. For well done:
   30 minutes +
   30 minutes per 500 g.

Nutrition