Even if you opt for a bone-in roast, tying the roast so that it has an even shape will make for a perfectly cooked, juicy cut ...

Insert the garlic into the holes. Place the lamb in a roasting tin and roast for about 20 minutes until brown. Carefully turn the lamb over and roast for a further 20–30 minutes until brown all ...

It's difficult to carve, so either buy it boned and rolled, or else roast it slowly to allow the generous layers of fat to melt away, leaving tender meat that can be pulled off the bone in large ...