Serves 6

2kg saddle of lamb
1 teaspoon thyme
2 cloves of garlic, crushed
250ml red wine or stock
cream
cornflour
salt and black pepper

Per portion: 537 kcal / 2246 kJ / protein 36g / fat 39g / carbohydrate 4g

1. Wash the meat and pat dry with kitchen roll. Season with salt, pepper, thyme and garlic.

2. Place the joint in a roasting pan, pour over some of the wine or stock and cover with aluminium foil. Roast in the oven. Remove the foil for the last 60 minutes of the cooking time.

3. Make a sauce from the pan juices, wine (or stock), water, cream and cornflour. Season to taste. Cut the meat from the bone and serve with the sauce.

If using a roast probe, ensure the core temperature stays at 70°C.