Melt-in-the-mouth grass-fed British lamb, hand-prepared with the bone removed for an easy carve. This tender and juicy boneless joint is full of flavour and perfect for a convenient roast.

Remove all packaging and pat dry with kitchen paper. Allow 30-60 minutes for the meat to come to room temperature.

Preheat oven to 250°C / Fan 230ºC / Gas 9.

Place the joint in a roasting tray. Season with salt and pepper.

Sear the meat for 15 minutes in the oven then reduce the temperature to 190ºC / Fan 170ºC / Gas 5 and continue cooking for time below:

Medium: 30-40 minutes Internal Temperature of Meat: 55-60ºC
Well done: 50-55 minutes Internal Temperature of Meat: 65-70ºC

Once your joint is cooked to your liking, remove from the oven. Place it on a board or platter, cover with foil and leave to rest for at least 20 minutes.

Cooking guidelines vary in performance, these are guidelines only.