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Serves 6-8, cooking time 1,5-2 hours or longer

I love roast lamb on Christmas day because I can’t cook turkey, it’s as simple as that.  The other reason is that we love roast lamb, so it’s a slam dunk in our house.  I start with around 1,5-2kg of lamb on the bone. Of course I get as close to organic, grass-fed, hormone free and everything-else-perfect as is humanly possible.  From there, I pat dry the fat after washing it (never cut any off by the way, E.V.E.R.) and smear some duck fat over the top of the lamb fat for extra crispiness and deliciousness.  I poke holes into it the fat and meat all over into which I insert a half a garlic clove (all over) and into the same holes I put a sprig of our organic rosemary from our garden.  It looks like a bad hair transplant by the time I’m finished.

Now I sprinkle over this finely chopped, fresh from our organic garden, a handful of thyme, sage, parsley and rosemary.  If I’m feeling adventurous I might add oregano too – all fresh.  If my garden is not producing as much as we need, I have my Dried Organic Herbs – all these are in dried form in my brand and unbelievably aromatic with the headiest of fragrances.  It all depends on my mood.  Sometimes dried ones are just way better if it’s raining or dark, or I just feel too lazy.

It is nice to lay a ‘bed’ of chopped vegetables into the pan for the lamb to roast on.  I use chopped onions, garlic, celery, carrots, other root veggies (depending what’s in season) and even potato. Place the lamb on the veggie bed, and I then zest a fresh organic lemon skin from our garden all over the top. Then I cover it with a dusting of either my Himalayan Salt or Herbamare Salt, some Organic Black Peppercorns freshly cracked and it’s ready for the oven.

I’m hopeless at knowing how long to cook these things – just slow roast it until it’s ready – crisp up the fat, and make a delicious gravy from the juices.