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