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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.
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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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