Lamb is delicious roasted (baked) either in the oven or on a covered barbecue. The leg, shoulder and best end of neck are excellent for roasting. Look for Trim Lamb cuts which have been boned.

Choose meat that is firm with a fine texture and fat that is firm, white and waxy.

Roasting times
Roast in a preheated oven at 230C for 10 minutes, then reduce the heat to 180C.

For medium lamb, cook at an internal temperature of 70C (test this with a meat thermometer, making sure it doesn't touch the bone) for 25 minutes per 450g, plus an extra 25 minutes.

For well-done, cook at an internal temperature of 80C for 30 minutes per 450g, plus an extra 30 minutes.