1 kg (2.2 lb) best end of neck of lamb
1 garlic clove, halved
salt
pepper
dried thyme
dried rosemary
1 bay leaf, crushed
olive oil
1 garlic clove, halved
salt
pepper
dried thyme
dried rosemary
1 bay leaf, crushed
olive oil
method
1. Open out the joint and rub it with the garlic, salt and pepper.
2. Mix together the herbs and sprinkle over the meat.
3. Roll it up and tie into shape.
4. Rub salt, pepper and olive oil over the rolled meat and place in a roasting tin.
5. Roast in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 1 hour (or 30 minutes to each 450 g (1 lb) of meat).
6. Baste occasionally with the meat juices in the tin.
2. Mix together the herbs and sprinkle over the meat.
3. Roll it up and tie into shape.
4. Rub salt, pepper and olive oil over the rolled meat and place in a roasting tin.
5. Roast in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 1 hour (or 30 minutes to each 450 g (1 lb) of meat).
6. Baste occasionally with the meat juices in the tin.
serving amount
serves 4
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