Always bring meat to room temperature before cooking. Use cooking times and temperatures as a guide rather than a fact. Some people like their lamb slightly pink whilst others prefer it well done. Unlike beef, roast lamb doesn't tend to be served very rare so aim for somewhere between rare and medium if you like it pink.

Meat is a natural non-conformist thing so view cooking times as a starting point. Our timings are from room temperature; if you use a fan oven remember to reduce the heat by 10C. An initial 20 to 30 minutes at 220C/Gas 7 PLUS 15 minutes per 500g at 190C/Gas 5 for rare 20 minutes per 500g at 190C/Gas 5 for medium 25 minutes per 500g at 190C/Gas 5 for well-done

Use a meat thermometer for complete accuracy; a method far more popular in the domestic kitchen than you may think. 50C for rare 60C for medium 70C for well-done Resting is essential. For all concerned. Left for half an hour the juices redistribute and the fibres relax; easy to carve tender to eat. Don’t worry about it going cold; it will keep itself warm and be all the better for it.