Sunday winter roasts
Gather your family or friends for these roast dinners that tick all the nutrition boxes. Try our porchetta and roast vegetables flavoured with fennel, sage, rosemary, oregano, garlic and lemon zest. Look no further for the perfect roast lamb! Our slow-roasted lamb leg features a zingy lemon-caper crust and delicious green.
1. Searing meat in a hot frying pan before baking helps seal in the juices that keep it tender.
2. If the meat has been marinated in something sugary (such as honey), line the baking dish with baking paper for easier washing up.
3. Allow meat to rest for at least 10 minutes after cooking so the juices have time to settle and won’t ‘bleed’ when carved.