Slow roasted garlic and Rosemary lamb served with savoury potatoes, carrot battons, garden peas topped with HungryMoose gravy.
Lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. Roasting works best with fairly tender cuts of lamb like the rack and loin and leg . For perfect medium rare lamb, 15 to 20 minutes per pound in a 325°F oven is a good rule of thumb. The temperature of the meat will rise another 5 to 10 degrees (this is called “carryover cooking”), so take it out with that in mind.
