Get your lamb out of its packaging and stand on a board. Cut lots of little holes all over the lamb. Drizzle the lamb with olive oil and sprinkle with salt and pepper. Rub the oil, salt and pepper all over the lamb and then push a small sprig of rosemary and a slither of garlic into each hole.

Put the lamb in the oven for 1 hour 10 minutes.

When the lamb is ready, remove it from the oven and put it on a plate or a board (I usually use a clean roasting tin, or sometimes even a pizza tray!)

Rest for 15 minutes and then carve and serve.

While the lamb is resting you can make a simple gravy.

Start by crumbling the stock cube into a jug and adding the plain flour. Mix to a smooth paste using a small amount of cold water and then add 400ml boiling water to the jug, stirring constantly.

Remove the fat from the tin you roasted the lamb in and put the tin on the hob over a low heat. Pour in the jug of lamb gravy and stir to incorporate the bits on the bottom of the tin.

Add the juices from the resting lamb and then cook the gravy on a low heat for about 5 minutes. Pour back into the jug and serve with the lamb.