Shoulder of lamb: Wants a slow cook – 5 hours at 160C for a 2kg shoulder gives you melting, pull-apart glory. Top tip: Stud with slivers of garlic and rosemary and rest for at least 20 minutes ...

If you do decide to buy frozen lamb, then defrost it in the refrigerator 24 hours before cooking for the best results. (One caveat: Lamb fat congeals at quite a low temperature so heat your plates.) ...

Roast until a thermometer inserted into the thickest part of the meat reads 135°F (57°C, for medium), about 2 1/2 hours.

Roast for 10 minutes then reduce heat to 300 F. Continue to roast for 1 hour and 45 minutes to 2 hours and 15 minutes or until the juices are just pink. 140 F on a meat thermometer at the thickest ...

How to roast leg of lamb Remove the lamb from the refrigerator a couple hours before you plan to roast it. Massage the herb paste into the meat again. Leave it out, covered, at room temperature.

Dennis said: "Use a meat thermometer to ensure the lamb is cooked to your desired temperature. For medium-rare, cook until the internal temperature reaches 57C." ...