Sunday roast leg of lamb

What you need

• whole leg of lamb: about 250 g per adult

Garlic, rosemary, potatoes, vegetables, gravy

Method

1. 1Let the leg stand out of the fridge for 45 minutes. Make small cuts all over and push in slivers of garlic and sprigs of rosemary. Rub with oil, salt and pepper.
2. 2Roast at 180 °C for about 25 minutes per 500 g for medium (60–63 °C inside), with potatoes and vegetables around it for the last hour.
3. 3Rest under foil for 15–20 minutes, make the gravy from the pan juices, and carve.