Preheat the oven to 190C. Roast the lamb for 20 minutes, then reduce the temperature to 170C and roast for a further 35 minutes. Remove from the oven, cover with baking paper and foil and set ...

Put the onions into a large, deep roasting tin, sit the lamb on top and roast for about 40 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 3. Scatter the peppers and aubergine around the ...

or reduce the temperature and cook it slowly for darker meat that falls off the bone. Leftover meat from roast lamb is traditionally used in shepherd's pie and the bone can be put to use in a broth.

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The spot comes from chef Joel Bennetts and Blackwood’s Dan Sorridimi, and delivers punchy bowls and rolls. Plus, $4 ...

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