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    Rolled Legs of Lamb with Garlic and Pancetta

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    Rolled Legs of Lamb with Garlic and Pancetta

    These cuts of meat make the most of the new season's lamb. They are boneless joints, which can be prepared in advance, are easy to carve, with no waste, and will make a great centrepiece. The rosemary and garlic add flavour throughout the joint.

    • Preparation time: 15 minutes
    • Cooking time: 80 minutes
    • Total time: 1 hour 35 minutes 60 minutes 35 minutes

    Serves: 8


    • 2 x boneless whole legs of lamb (each weighing 800g-1.1kg)
    • 1 tbsp olive oil
    • 1 bulb garlic
    • 2 x 15g packs fresh rosemary
    • 2 x 70g packs Waitrose Farm Assured Cubetti di Pancetta


    1. Preheat the oven to 180°C, gas mark 4. Remove the strings from both legs of lamb and open the joints out so that they lie skin-side down - you may need to cut them so they will open flat. Rub the joints with oil and season generously.
    2. Separate the garlic cloves, peel and place in a small food processor with the leaves from 1 pack of rosemary. Whizz until finely blended but not smooth, and rub half of this into each leg. Scatter 70g of pancetta over each, then roll the joints back up and put back the elastic strings or tie with cooking string. Thread the remaining rosemary sprigs between the strings and season.
    3. Place the lamb in a large roasting tin and cook according to the instructions on the pack (allowing 25 minutes per 500g, plus 25 minutes for medium). Carefully lift the joints onto a carving board, cover with foil and allow to rest in a warm place for 5-10 minutes. Carve and serve with either The Bay Tree Caramelised Onion Gravy or Duchy Originals Organic Fresh Gravy, fresh mint sauce and vegetables.

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    Cook's tips

    The rosemary can be replaced with thyme or sage, both of which go well with the pancetta. Lamb cooks more evenly if it is not chilled from the fridge. If you have time, once you have prepared the joint, place it in the tin, cover with foil and leave at room temperature for half an hour before roasting.


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