Russell Allen shares his tips for cooking a wonderful leg of lamb.
I think Cornish lamb is some of the best in the world.
All of our lamb is sourced from the south west of England with its herby granite pastures and salty air helping to create a delicious succulent flavour.
Today I'm going to show how I cook a slow-roast leg of lamb.
We've boned and rolled this leg of lamb - so it's easy to cook. This is one of those dishes that you can just throw in the oven and it comes out a few hours later absolutely delicious. This dish isn't about the skills of the cook it's more about the quality of the ingredients.
1) Take the leg of lamb out of the fridge at least a good half an hour before cooking. That's the same rule for any roasting meat. It just cooks a lot better as it's less of a shock to the meat when it cooks.
2) Heat your roasting pan up nice and hot on your hob- ready for the vegetables and the leg of lamb.
3) Pre-heat your oven to 180 degrees for fan - 200 for standard oven.
4) Prepare your vegetables and herbs. Roughly chop one leek and a couple of large carrots, four sticks of celery, one onion chopped into four and four cloves of garlic - again roughly chopped. Couple of sprigs of rosemary and some loosely torn parsley.
5) Glug some olive oil in your roasting dish, throw in your vegetables, herbs and garlic. Give them a stir. Throw in a large glass of white wine and a pint of chicken stock.
6) Place the leg of lamb in the roasting dish and brush it with some olive oil and sprinkle with some Cornish sea salt - as this will help the lamb fat to crisp up nicely. Lamb fat is delicious when it's crispy but not so pleasant when its soft.
7) Turn up the heat on the hob and get the juices up to boiling.
8) Once it has come up to the boil place the leg of lamb in the oven and cook at 180 degrees for fan - 200 for standard oven for half an hour to get the heat into it to start to crisp up the top.
9) After the half an hour turn the leg of lamb down to 140 degrees for fan and 160 for standard for two hours.
10) The lamb is ready to take out of the oven. The smell is absolutely superb: the wine, the herbs and the stock. For me, that's all the flavours of a fantastic Sunday lunch!
11) Take the leg of lamb joint out of the juices and set aside to rest for at least 20 minutes. Add the vegetables with it too and cover with some silver foil.
12) Now for the sauce. Put the remaining juices into a saucepan and skim off any excess fat with a ladle.
13) Start to reduce the sauce by boiling it until it starts to thicken.
14) Carve the lamb and plate up your slow-roast leg of Cornish lamb.
We've got a wide selection of delicious Cornish lamb, including boneless legs, chops and racks.
To order and get it delivered to your door, just visit our build your own meat box and include our delicious lamb.