"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.