*Please Note: Defrost the lamb in the fridge as per the box instructions. We also suggest getting it out the fridge an hour and a half before you cook it, as this will help you get a more even cook.

Includes a handmade port, orange and cranberry jus, which is microwave only.

• A special centrepiece we hope you will enjoy entertaining with. It's special, indulgent and we hope to be a crowd pleaser. We are only making a small quantity so do get it early to avoid disappointment.
• Focussing on festive flavours with a cranberry & pistachio stuffing and a separate port, wine, orange and cranberry jus.
• When carving your lamb ensure you use a sharp knife, as this will make your life a lot easier.
• Don’t forget to rest the lamb, this is super important and will help keep all the lovely juices in the meat.
• When resting, cover loosely with foil to keep warm.

Try it with: 

• The perfect easy Sunday roast, serve with roast potatoes, carrots, parsnips and some greens.
• Serve placed on top of a bed of roasted and crushed new potatoes, halved heritage carrots (with the tops left on), and serve along side our trio of greens.
• Or for any leftovers, serve with hummus on a platter with shredded lamb on top and shaved fennel piled up, with flat breads on the side. For an extra flourish, add some pomegranate seeds and some coriander leaves.

1. Defrost the lamb in the fridge as per the box instructions.

2. Bring the lamb to room temperature before you start to cook.

3. Cover the lamb loosely with foil and cook for 2 and a half hours, as per the box instructions.

4. For the last 30 mins crank the oven temperature to 200ºC and remove the foil from the lamb to allow the skin to crisp up.

5. When the timer pings remove the lamb from the oven and rest for at least 10 to 15 minutes, if it’s any longer don’t worry it wont hurt it. Remove the bands with a sharp knife or scissors.

6. Heat the jus in the microwave, and pour some freshly boiled water into a serving jug and leave to warm.

7. When the lamb has had its rest carve on a flat surface, using a sharp knife. We find doing slightly thicker slices is easier for this, 1cm thick does the trick, as the lamb is quite soft and tender. If the stuffing escapes, don’t worry, this can be served up on the side of the plate.

8. Serve up on a big warmed plate, with a little of the jus poured over the top.