Roast lamb with gravy

Method

1. Remove the aitch bone from the top of the leg of lamb or ask your butcher to do it for you. This makes it so much easier to carve later. Then saw off the knuckle from the end of the leg. Season the skin with salt and freshly ground pepper. Transfer into a roasting tin.

2. Preheat the oven to 180°C.

3. For rare, roast for 1¼-1½ hours; for medium and well done, roast for 1½-1¾ hours. When the lamb is cooked to your taste, remove the joint to a hot carving dish.

4. Rest the lamb in a low oven at 50-100°C for 10 minutes before carving.

5. Meanwhile make the gravy. Degrease the meat juices in the roasting tin, add the stock. Bring to the boil and whisk in a little roux, just enough to thicken slightly. Taste and allow it to bubble up until the flavour is rich enough. Correct the seasoning and serve hot with the lamb, roast spring vegetables and lots of crusty roast potatoes.