"Mum would always whip up a leg of lamb basted in curry and it was so delicious. A version of this would find its way to our table during the year if someone slaughtered a lamb. But it was a staple at Christmas," says Momofuku Seiobo chef Paul Carmichael. "Over the years I've developed a love for pulled meats, so I'll slow-cook mine until it falls off the bone." If you're short of time, roast the lamb the classic way - at 200C for 15 minutes, then another hour and 20 minutes at 180C for medium-rare or until cooked to your liking. Rest it well regardless.
Pictured with peas and rice.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×