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Fillet of lamb
Lean, tender lamb joint that roasts quickly.
£22.40 per kg
A lean piece cut from top end of the leg that roasts fast and carves neatly. Sear it first for colour, then a short spell in a hot oven and a proper rest. Serve pink and sliced. Suits a garlic and rosemary rub, or something warmer with cumin and coriander.
Sear all over first then cook on 220°C for 20 min then 180°C for 20 min per kg for pink. Rest 20–25 min. Stud with garlic and rosemary before it goes in, not after.
200-225g per person