Leg of lamb: Roast for 25 minutes per 500g, plus an extra 25 minutes for luck. Shoulder of lamb: Wants a slow cook – 5 hours at 160C for a 2kg shoulder gives you melting, pull-apart glory.

After cooking, carefully lift the lamb out of the braising liquid and loosely wrap it in foil. Let it rest for about half an hour, giving the juices time to redistribute before carving.

Now that you have your leg of lamb sorted, it's time to get cooking. ... Ready to roast. Stone recommends cooking a leg of lamb at 350˚ for about an hour (plan on 20 to 25 minutes per pound).

Cover the lamb with plastic wrap and refrigerate until several hours before cooking. If you’re short on time, marinate the meat at room temperature for at least an hour.

Discover why lamb is the go-to choice for seasonal gatherings and comforting slow roasts, and how to find organic lamb that’s ...

Cook, stirring occasionally, until the lamb has cooked and the sauce thickens, about 1 hour and 40 minutes. If needed, remove the lid to let the sauce thicken further. 5 ...