Our Lamb is from Dorset stock and is sweet and pale in colour. As befitting something with delicate flavour simple cooking is suggested.

Sufficient – for 4 to 6 persons
Seasonable – from April to June

Ingredients
2.5kg Leg of Lamb
Rock salt
Rosemary
Olive oil

Preheat the oven to 230C/450F/Gas Mark 8

Place a roasting tray in the oven. While the tray is heating, rub the leg with olive oil and rock salt. Place the lamb on sprigs of rosemary. This will gently perfume the meat without being intrusive.

Allow 12 minutes per Ib for rare, 15 minutes for medium. Let the meat rest for 20–30 minutes in a warm place before carving. Serve with our apple and mint jelly, or our redcurrant jelly.

Home made mint sauce:
1 bunch of mint
1 shallot finely chopped
1/2 cup red-wine vinegar
tablespoon castor sugar
Pick and chop the mint with the sugar. Finely chop the shallot. Mix all ingredients together. Leave for a few hours before serving.