try one of these tasty baste ideas with your roast:

1. Splash of olive oil, grated lemon, lemon juice, crushed garlic and cracked pepper, with a sprinkling of chopped rosemary
2. Dash of olive oil, crushed garlic, chopped coriander, cracked pepper, with a splash of chilli sauce
3. Dash of olive oil, splash of lemon juice, sliced garlic, with a dollop of honey
 
 
 
 

Lamb Roast

For a perfect lamb roast, using Thomas Dux Tender Lamb, follow these easy steps:
  1. Preheat oven in line with the cut which you are roasting. (See cooking time table below)
  2. Place the lamb roast in a roasting dish or on a rack. Brush lightly with oil. Season lightly with salt, pepper and any additional flavouring. (Try out baste ideas below)
  3. Cook to your liking based on the time suggested below. (See our other tips on how to test for doneness below)
  4. Remove lamb roast when cooked to your liking. Rest for 10-20 minutes on a plate loosely covered with foil before carving. Carve the lamb roast across the grain to ensure tenderness.
roastlamb_cookingtime.png (10k)

Tips for testing for doneness:

  • Testing for doneness using tongs - Gently prod or squeeze the roast - rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.

  • Testing for doneness using meat thermometer - For ease and accuracy use a meat thermometer. The internal temperature for:
    • Rare - 55-66C
    • Medium rare - 60-65C
    • Medium - 65-70C
    • Medium well - 70-75C
    • Well done - 75C