Make it Scotch

Christmas Spiced Scotch Lamb with Port Gravy

  • Prep 1hr
  • Cook 1hr +
  • Serve 4-6

Ingredients

Cooking Method

For the Christmas Scotch Lamb

  • 1
    Prepare the lamb the day before you want to cook it. Unwrap the rolled shoulder from its butcher string and in a large roasting tray massage the Christmas spice rub into it.
  • 2
    Using fresh string, tie it back up - rerolling and using the old string marks to guide you (skip this stage if you are using a butterflied leg).
  • 3
    Refrigerate the lamb overnight, removing from the fridge two hours before cooking to allow the lamb to come to room temperature. Weigh the joint to calculate its cooking time.
  • 4
    Preheat your oven to 220°C.
  • 5
    Place the vegetables, garlic, and bay leaves into a roasting tray and place the lamb on top.
  • 6
    Put the roasting dish onto the middle shelf of the oven at 220°C for 20 minutes then reduce the temperature to 180°C. Note, for a medium roast, place the lamb in the oven at 220°C for 20 minutes and then allow 25 minutes per 450g for a medium. For well done, place the lamb in the oven at 220°C for 20 minutes and then allow 30 minutes per 450g. For a butterflied leg cook in the hot oven for 20 minutes and then reduce the heat to 180°C, roasting for another 30 minutes.
  • 7
    When your lamb is ready, transfer to a clean dish (with raised sides) and cover loosely with foil to rest for 10-15 minutes.
  • 8
    Slice and serve with vegetables and gravy.
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