• Remember Texel Lamb cooks 30% quicker than traditional lamb.
•  To tell whether the lamb is cooked to desired tenderness.
• When the meat looks nearly done you can take it out of the oven and, using tongs, press the roast lightly at the thickest part:

           Rare meat gives under pressure, is soft and springy.
           Medium is slightly firmer.
           Well done is firm.

•  Always allow lamb to rest. Remove from oven, place on a warm plate,
cover with a paper towel or clean tea towel and leave to stand in a warm
place for 20 minutes for larger roast and 10 minutes for smaller roast.

•  When ready to serve, carve lamb ACROSS THE GRAIN to ensure tenderness holding meat with tongs rather than a fork, so preventing juice loss