Crown roast lamb - 2kg

Greendale lamb comes from our own flock of breeding ewes, which are predominantly traditional breeds such as Suffolk's and continental X's. After enjoying spring and summer grazing on the rich pasture at our East Devon farm, our lambs are carefully selected when they reach the correct weight - they travel just eight miles to a local abattoir, the short journey helping to keep stress to a minimum. Hung for a minimum of ten days, the meat becomes even more flavoursome and tender. Our master butchers then prepare it on-site at Greendale Farm Shop, skilfully turning it into plump chops, classic roasts, burgers, meatballs and much, much more.

The Crown Roast is made by taking two racks of lamb (we like to French-trim ours first), and cutting between each rib from the top down, almost to the bottom. This makes the racks flexible enough to be bent round and tied together into a circle shape. Don’t forget to remove the string before carving!

The centre of the Crown Roast can be filled with your favourite stuffing – if you’re not using stuffing, it’s a good idea to place an ovenproof item - such as a pudding basin or tin - in the centre instead, to help the roast keep its shape as it cooks. As a rough guide, to roast a lamb joint allow about 35 minutes’ cooking time per kilo in weight (or about 15 minutes per pound). Place in a preheated oven at a high temperature initially (230°C/gas mark 8), then after about 15 minutes, lower the temperature (to 200°C/gas mark 6) for the remainder of the cooking time.