Lamb Leg Boneless

The leg with the bone taken out, so it roasts quicker than the bone-in leg and carves without an argument. It will also butterfly out flat for the barbecue, or take a stuffing rolled through the middle and tied. Lean for lamb, with no waste; a kilo feeds four, and the cold slices do the sandwiches the next day. This is Australian lamb, sourced from Cowra in the Central West of NSW.

Season it well, hot oven to start, then bring the heat down: about an hour to an hour and ten minutes for a rolled kilo. Butterflied on the barbecue it is about twenty-five minutes over a medium heat, turned once. Pull it at 58°C for medium-rare or 65°C for medium, then rest it; it climbs a few degrees as it rests. Rest it twenty minutes under foil before carving, and carve it across the grain.

Keeping: three to four days in the coldest part of the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is good for up to six months.

Gluten free.