A juicy herb flavoured roast with rich gravy
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You cannot beat a Spring roast leg of lamb, usually under five months old, probably the ultimate Sunday roast. It's actually quite easy to make, just follow a few simple steps and your lamb will be to die for. This one has the bone still attached, hence making it tastier and extra moist, my preference. Lamb is a wine friendly meat, so have it with a nice bottle of medium to full bodied red, like a Bordeaux or Cabernet Sauvignon.

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