Jim Viggars, Asda's head of meat
Ensure your lamb is cooked perfectly on Easter Sunday with these top tips.
Jim Viggars, Asda's head of meat says:
"Our The Butcher's Selection roast joints taste absolutely fantastic and will make it a delicious Easter lunch whatever you choose. My personal favourite is a succulent leg of lamb and mint sauce, accompanied by all the trimmings – for me, that's as good as it gets this Easter! Our The Butcher's Selection Bone-In Whole Lamb Leg, is currently down from £6.50 per kilo to £4 per kilo - perfect for feeding the whole family. You'll also have enough for some tasty left-overs the next day. "
Choosing your lamb joint: When buying lamb choose the leanest cuts with firm, creamy-white fat.
Preparing your lamb: Take the lamb out of the fridge about 20 mins before roasting it to bring it up to room temperature. Lamb meat is packed with flavour, so it really only needs simple herbs and seasoning to make it especially delicious. With a sharp knife, cut deep incisions into the meat and stuff with a clove of garlic. Rub the meat with sprigs of rosemary, salt and pepper, and place the rosemary sprigs under the joint ready for the oven.
Cooking your lamb: Place your lamb on a shallow roasting tray and into a pre-heated oven (180c). Roast for 30 minutes per 1lb.
Carving your lamb joint: Allow the joint to rest for about 15 minutes, then carve into thick slices to retain the juice and flavour. Serve with mint sauce, roasted veggies and a splash of gravy – delicious!
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