Leg of lamb roast.

When it comes to Christmas dinner, it doesn't get more traditional than having roasted meat, be it beef, chicken, lamb, pork etc

Chef Sherwyn Weaich shares with us Christmas roasting tips that will show you all you need to know about the art of roasting a leg of lamb.

Store in safely   

As soon as you get home, store your roast in the coldest part of the fridge. If you're not cooking it within two days, you can freeze the lamb for up to 6 months. Place the roast in an airtight container or sealable plastic bag. To thaw, place the frozen lamb in the fridge for 24 to 48 hours, depending on the size, or until thawed.

Time it right  

Depending on the cut of lamb you use, the amount of fat, and the size and weight of the roast. As a general guide when roasting lamb, preheat your oven to 220'C to crisp the rind, then reduce the temperature to 180'C to finish cooking the meat.

Make it medium

To enjoy your roast lamb at its succulent best, cook it to medium so there's still a hint of pink in the centre.

Let it rest  

After removing your roast from the oven, cover the roasting pan with foil and set it aside to rest for about ten minutes before serving.