Lamb - Gavin and Stacey style help needed

[carrotsandpeasifyouplease]

I have never cooked lamb but in one of the Gavin and Stacey's Mick cooked a roast lamb joint that looked delicious, tehy were all standing around talking about it.
It was in a roll bound up with string
My question is what do I ask for in the butchers?
And would olive oil garlic and rosemary be ok to smear over the top of or any other suggestions?
I looked in my recipe books but they are nearly all legs of lamb.
Thanks

It could well be a deboned leg of lamb, rolled by the butcher? If it's a roll with string, it's normally deboned and then rolled up to old it together. You can ask your butcher for advice.

Bear in mind you'll need to cook it for less time than if it had the bone in.

olive oil, garlic and rosemary will be lovely. try pushing some in on the sides where the meat is rolled up to add extra flavour.

cool am going this morning, what temperature and for how long do you think?

sorry I can't help but LOL at recipe ideas drawn from Gavin & Stacey.

how about mint baileys hash cakes?

I know! i was watching it the other day then there were a few lamb recipes on masterchef that looked scrummy so it was obviously calling to me to make it.

Boned and rolled shoulder is (IMO) nicer than leg and cheaper. Boned and rolled anything is much easier to deal with than something with a bone in.

if you are nervous buy one of those meat thermometers that will tell you when it's cooked, but lamb is pretty tolerant. Oven at about 180-200, about 20 mins per 1/2 kilo. Whatever you like rubbed on the outside. Need help with making good gravy?

I did wonder about shoulder actually - good point MTA! I suspect this is one where your butcher can best advise you based on what he has on the day, prices, fattiness levels (I bought gorgeous, but very fatty shoulder over new year - there wasn't any with less fat so I'm particularly conscious of this at the moment. I had to debone it anyway so it wasn't a problem - I just chopped off the fat).

Agree on cooking time and heat, but be careful - it's easy to overcook it without the bone in. We had some slightly overdone lamb the other day for this reason.

oh yes please, never been very successful at it