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Roast this tender leg of lamb with redcurrant glaze for a special Sunday roast or Easter lunch. The glossy redcurrant jelly adds a touch of sweetness to the rich lamb – serve with roasties, veg and gravy to complete your roast. See method
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Tip: Here's how to calculate cooking time if your lamb leg is a different weight: cook for 30 mins at gas 7, 220°C, fan 200°C. Then roast at gas 4, 180°C, fan 160°C for 20 mins per kg for rare lamb, 30 mins per kg for medium or 40 mins per kg for well done.
See more Leg of lamb recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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