Rack or pan?
Some people put their meat straight into the pan, some use a rack and some even use oven bags. There is really no one right way here. Putting a roast on a rack means the bottom of the meat does not stew in any juices and go soggy. One benefit of using a rack is that the oven heat circulates more evenly around the meat, creating more even cooking. Also, a rack means the meat isn’t resting on the bottom of the hot pan so there is less chance that it will overcook.
How long do I cook it for?
Lamb legs and shoulders should be roasted at 180°C/160°C fan-forced for 20-25 minutes per 500g for rare; 25-30 minutes per 500g for medium and 30-35 minutes per 500g for well-done.
When you need it cooked, fast!
Ask your butcher for a noisette cut. These are small round steaks cut from a rolled and tied boneless rack of lamb. They’re very tender and can be cooked quickly.
How do I add flavour evenly?
Go for a butterflied piece of lamb. This is when the meat has been sliced down the centre, cutting almost, but not completely, through. The two halves are then opened flat to resemble a butterfly. Thick cuts, like loin chops, are often butterflied so that they cook more quickly, but it also allows you to perfectly distribute your marinade throughout the dish.
