Roast Lamb

Today I had a very nice (small) lamb roast. It was a neck fillet joint, quite small, but once cooked very tender and very tasty.

I cooked it simply, placed it on a bed of rosemary and splashed a little olive oil on the roast.

Cooked for about 50 minutes, as it was only a 500g joint.

I served it with roast potatoes and vegetables.

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