What’s not to love about an indulgent leg of lamb?
A few words on carving
If you're thinking of using an electric knife, here's my advice: please don't.
Ideally, you need a long, sharp knife. A serrated blade works quite well if you'd rather not be sharpening all the time.
Here's the proper way to sharpen a carving knife. First, don't sharpen both sides or you'll probably blunt it. The trick is, if you're right-handed, sharpen the right-hand side; and vice versa if you're left-handed.
Use the entire length of the knife to carve, cutting against the grain to slice up the meat fibres.
If you use a fork to hold the meat in place, press lightly. If you stick the fork hard into the joint, everything will collapse and you'll squeeze those sumptuous juices out. Ideally, you should only use a fork to move the sliced meat.
Cooking times will vary according to your equipment specification and timings are given for guidance. We use a fan assisted oven for our recipes. Please follow instructions given on product packaging for best cooking instructions as these recipes are for guidance only. (V) indicates vegetarian recipe, (Ve) indicates vegan recipe. Double check all of your ingredients if you’re cooking for people with allergies, intolerances or food preferences.