Bone-in Mutton Shoulder

To cook to medium 

1. Make sure the joint is at room temperature. (Take out of fridge 1 hour before cooking).
2. Pre-heat oven to 190 oC
3. Season well with Classic lamb rub
4. Get a pan smoking hot
5. Sear in hot pan until coloured all over. (2-3 mins approx)
6. Place on oven tray in re-heated oven for:

  1.25 kg joint: 1 hour 10 minutes   2.5 kg joint: 1 hour 50 minutes

7. Rest, uncovered, on a warm plate (not too hot to touch) for at least 20 mins before serving.

PLEASE NOTE: To cook the perfect roast, professional chefs would use a meat thermometer. 
Interior Temperatures for precise cooking: Medium rare: 60oC, Medium: 70oC, Medium Well: 80oC