1 boned and rolled leg of lamb

1 bunch rosemary, picked and chopped

1 bunch thyme, picked and chopped

Olive oil




1 The day before you want to cook your lamb (or a couple of hours ahead if you are pressed for time) rub all over with the chopped herbs, olive oil, salt and pepper. This will be messy so work over a roasting tray big enough to hold the meat, then wrap in plastic wrap and refrigerate until you are ready to cook the lamb

2 Pre heat the oven to 70C. If you have a meat thermometer this next part will be much easier. If not guesswork will have to do! Place the lamb leg on to a roasting tray and cook for one hour, then start checking the temperature. An internal temperature of 58C is ideal. It may take another hour or more to reach 58C, depending on the size of the joint. If you don’t have a thermometer, just cook for 2 ½ hours.

3 Remove the roast from the oven and leave somewhere cool. Turn the oven up to full heat and leave for at least 15 minutes to reach temperature.

4 Scrape the excess herbs from the outside of the lamb at this stage as they will burn in the hot oven. Place the lamb joint back in the oven and roast for 15 minutes until golden brown on the outside. Don’t roast for much more than this or the meat will over cook.

5 Remove the lamb from the oven and leave to rest for 30 minutes before carving.