For roast lamb, you will need:

One good quality leg of lamb joint with bone in, approximately 4lbs or 1.8 kg
Mini sprigs of rosemary
1.5kg boneless beef roast
2 cloves of garlic, thinly sliced
olive oil
salt and pepper

(serves 6)

Remove the meat from the refrigerator a little while before cooking to allow it to get to room temperature.

Create small incisions all over the meat using the end of a pointed knife. Place one slice of garlic and a small piece of rosemary in each of these incisions. Brush olive oil all over the meat. Sprinkle salt and pepper over.

Place the meat directly onto a rack in a pre-heated oven at 220°C (425°F) for 20 minutes. Turn the temperature down to 190°C (375°F) and cook on for 25 minutes per pound (for medium).

If you have a meat thermometer, the roast is done when it registers:

60° C (140° F) for rare

65° C (150° F) for medium

70° C (160° F) for well done

Let the meat relax for 20 minutes before carving.