Lamb Boneless Rolled Shoulder Roast
- 800-1 kg lamb boneless rolled shoulder
- 1 Tbsp olive oil
- 2 Tbsp sea salt
- 2 Tbsp fresh thyme, leaves
Take your lamb out of the fridge 30 minutes before cooking to allow it to come to room temperature.
Preheat the oven to 200°C.
Place the lamb on a wire rack in a roasting tray and rub the outside of the lamb with the olive oil.
Season the meat with the salt and thyme, rubbing the seasoning over the entire surface of the meat.
Place the roasting tray into the oven and roast uncovered at 200°C for 20 minutes.
Reduce the heat down to 160°C and roast the lamb for a further 20 minutes per 500g, basting occasionally with the juices from the pan.
Remove the roasting dish from the oven and let the meat rest for 20 minutes. Then remove the mesh string from the meat and carve across the grain.