Cooking time is calculated based on the weight of the lamb cut, as well as whether you want the meat to be medium or well done.
Plan to allow the joint to sit, covered, for 15-20 minutes before carving - it allows the juices to retreat back into the meat, giving a much moister cut
Cooking time is calculated based on the weight of the cut, as well as whether you want the meat to be rare, medium or well done.
Plan to allow the joint to sit, covered, for 20 minutes before carving - it allows the juices to retreat back into the meat, giving a much moister cut
Cooking time is calculate based on the weight of the cut - most cuts of pork require the same time per weight, the only real exception is fillet (45 mins, plus 45 per 500g at 140c)