ASDA part of the Wal-Mart family

• Whole leg of Asda lamb
• 2tbsp olive oil
• Sprigs of fresh rosemary
• Freshly ground black pepper
• 1 orange, cut into quarters
• 300ml vegetable stock
• 150ml medium dry sherry
• 1tbsp redcurrant jelly
• 1tsp mustard
• 1tbsp plain flour

1 Preheat the oven to 190C/ Gas 5. Calculate the lamb cooking time by checking the instructions on the pack’s label. As a general guide, allow 25 minutes per 450g, plus 25 minutes for medium done, cooking the meat less for rare or longer for well done.

2 Place the lamb in a roasting tin and drizzle over the oil. Make about 8 cuts in the fat and poke in small sprigs of rosemary. Season with black pepper. Add 3 tablespoons of water to the tin and put in the oven to roast.

3 Baste the lamb joint from time to time with the pan juices. Add the orange wedges into the tin for the last 30 minutes of the cooking time.

4 To test whether the lamb is cooked, stick a skewer into the thickest part of the joint. If the juices are pink, you might want to cook it for a little longer. When cooked to your liking, squeeze the juice from the orange quarters into a pan and drain off the cooking juices into the same pan, spooning off any excess fat. Cover the lamb with foil to keep it warm and leave to rest before carving.

5 Add the stock, sherry, redcurrant jelly and mustard to the pan containing the orange juice and pan juices. Bring the gravy to the boil, then simmer over a high heat for 2 to 3 minutes. Blend the flour with 1 tablespoon of cold water, mix in a little of the hot gravy, then pour the flour mixture back into the pan and stir until it has thickened. Season to taste and serve with the lamb.