In this episode of the Ultimate Roast Guide, Rejina is cooking with a leg of lamb weighing about 2.2 kilos. This should feed a family of four, with enough leftovers to prepare family meals on Monday and Tuesday.

Preparation:c
Take your leg of lamb out of the fridge about 30 mins before roasting to bring it up to room temperature.
Carefully make incisions down to the bone with a small knife to help the flavour penetrate.
Smear a mix of finely chopped anchovies, garlic, rosemary and add a splash of oil all in the incisions.

Cooking:
Preheat your oven to 230 degrees Celsius or gas mark 8.
Brown the meat all over on a hot pan to keep the moisture in.
Cook for around 15 minutes at 230 degrees Celsius and then reduce to 200 degrees Celsius
Cooking time for lamb is usually calculated at 18 mins per 500g + 15 minutes (around 1 hour 20 minutes for this 2.2kg joint)
Baste your lamb every 20 minutes to keep the meat nice and moist.
Once thoroughly cooked, let the lamb rest for 20 mins under a foil tent to allow the meat to relax. This will give you time to make a delicious lamb gravy.

Gravy:
Place your roasting tray on the hob and scrape any tasty, sticky bits from the bottom and reduce to a syrupy consistency.
Add a tablespoon of flour and stir to remove the lumps whilst adding your stock.
Add a spoonful or two of redcurrent jelly and stir until it has dissolved.

Carving:
Hold the leg and carve a big slice against the bone. Cut little slices from this for the most succulent, tender meat.

Leftovers:
Only cut off the meat you think you will need as meat on the bone stores better in a fridge.
Cool your leftover meat to room temperature and wrap in foil. These should last up to two days in the fridge.
Shred the meat off the bone when you re-use it which will stop it from going hard and use the bone to create stock.

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