Roasting Lamb and Pork

Lamb can be roasted in two equally delicious ways; either gently and long so it begins to fall apart and becomes meltingly tender but dark and crisp on the outside, or for a shorter time at a higher heat so the flesh is pale pink to a darker pink in the centre and very juicy, as the French like it. The second method is best for a leg, saddle or crown roast, but a shoulder, which has the sweetest flavour, can be cooked either way. As it is a difficult joint to carve, a shoulder is a good choice for boning, stuffing and rolling. All lamb is delicious flavoured with garlic.