Oven cook, general: For best results, remove it from the refrigerator for up to 20 minutes prior to cooking. Remove all packaging. Pre-heat your oven to 160°C/325°F/Fan 150°C/Gas Mark 3. Add a little oil to a hot frying pan and brown the meat over medium-high heat for 1-2 minutes. This will seal the meat and lock in its flavour and juices. Once browned all over, transfer to an ovenproof dish. Add stock, cover, and cook in the oven for 1 1/2–2 hours. Alternatively, you can cook on the hob for 1 1/2–2 hours. Check that the product is piping hot before serving. Do not re-heat. For tenderness and succulence, allow the lamb to rest, uncovered, in a warm place for at least 5 minutes after cooking. We have given you these cooking instructions as a guide only.

Note: Due to variations in cuts, the net weight may be lower.