Pre-heat your oven! When preparing the oven I start nice and hot at around 225C.
Before roasting rub your joint (whether pork, lamb, or beef) with sea salt.
Place the rack on the trivet with the carrots, celeriac and garlic. Roast for 20 minutes.
Next reduce the heat to 175C. Keep roasting for 20 minutes per 500g, so around 1.5 hours for 1.2kg of lamb. When using the thermometer I suggested core temperatures are 58C for pink lamb once the joints are cooked. Be sure to leave the joint to rest before carving for up to half the cooking time to let the proteins relax.
The recipe has been taken and modified from Farmisons & Co
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