Lamb is something that many families associate with Easter. One of our most popular choices is our boned leg of lamb with rosemary.

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Easy to carve and simple to cook.

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There are two schools of thought on cooking, fast with the oven really high. Or slow with a low heat cooking gently for hours.

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Worth trying both ways and establishing your favourite, personally I like slower cooking on a lower heat, plenty of rosemary and studded with garlic. Delicious.