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2. Rub the lamb all over with the salt and place in a roasting tray. 3. Cover with foil and place in the oven for 20 minutes.

Lamb is traditionally served on Easter Sunday as part of a roast, and top chef Neven Maguire says it doesn’t have to be ...

Add the beef stock to the skillet, placing back the sealed-off lamb leg, cover with a lid and place in the oven at 160 ...