Roast Lamb.

A lot of people like to cook lamb with strong flavours, such as garlic and rosemary. At home we like to let the flavour of the lamb do the talking. The taste is sensational in itself. If simplicity is not your game, try serving it with a flavoursome potato dauphinoise or a delicious ratatouille.

Preheat the oven to 450F/230C/gas mark 8, or hang tin on lowest set of runners in the roasting oven of an Aga. Simply put the lightly seasoned joint onto a roasting tin and into the oven.

Pink – 15 minutes per lb (450g) Well done – 20 minutes per lb (450g) Let the meat rest with a clean tea towel on it for at least 10 minutes before carving.

Serve with redcurrant jelly and mint sauce.