The quality of this beautiful piece of meat from the butcher was evident from the moment I unwrapped it. It had a lovely dry, firm texture and fresh smell that you don't get from the supermarket, pre-packaged meat. I cut a criss-cross with a really sharp knife across the surface of the meat - quite deep, about 1cm in depth. I slathered the lamb with chopped, fresh rosemary, put slices of garlic into the slits in the meat and rubbed it all over with olive oil. It sat covered with cling film in the fridge overnight.
We set up the egg, direct, to reach 300 deg F and put the lamb in for approximately 2 hours to reach an internal temperature of 140 deg F which was a juicy medium. We wrapped in foil and a towel and left in the cool box to rest. When we were ready to carve and sit down to eat, it was still piping hot and beautifully moist. We served with roasted potato cubes, steamed carrots, asparagus and a gravy made with the juices from the foil that the lamb was rested in. Divine!
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