Tear and Share Roast Leg of Lamb with Rhubarb and Dill Sauce. Recipe by Suffolk magazine food writer Ruth French You’ll need a 2-3 kg (feeds 4-6) whole leg of Suffolk lamb (Bob Wilden’s Capel St. Mary meat available from Gerard the butcher at Suffolk Food Hall).Set the oven high at 220c and make a few shallow incisions in the flesh of the lamb. Push in some slivers of garlic and a few pieces of chopped anchovies (don’t worry, they won’t taste fishy when cooked!). Now lightly score the outer fat and rub in a mixture of oil, salt, pepper, dried or fresh dill and some crushed caraway seeds (it doesn’t have to be terribly precise). Pour 125ml of white wine in a large roasting tin and sit the prepared lamb on top. Roast on high for half an hour then reduce the oven to 165c. Cover loosely with foil and cook for a further ninety minutes or until it will fall easily from the bone. Take from the oven, drain the juices, and rest the joint under the foil while you make a simple gravy. Keep it hot. Now start the accompanying rhubarb sauce…. Simmer some chopped rhubarb in sugar and a little white wine until you get an ‘apple sauce’ style pulp. Now add some chopped dill leaves (a dessertspoonful) and cook for a minute or so longer before finally seasoning with salt and pepper.Pull the lamb from the bone with two forks, pile high on a serving dish and allow your guests to help themselves! Serve with new potatoes, broad beans and lightly-steamed asparagus to complement the Scandinavian-inspired flavours.

You’ll need a 2-3 kg (feeds 4-6) whole leg of Suffolk lamb (Bob Wilden’s Capel St. Mary meat available from Gerard the butcher at Suffolk Food Hall).Set the oven high at 220c and make a few shallow incisions in the flesh of the lamb. Push in some slivers of garlic and a few pieces of chopped anchovies (don’t worry, they won’t taste fishy when cooked!). Now lightly score the outer fat and rub in a mixture of oil, salt, pepper, dried or fresh dill and some crushed caraway seeds (it doesn’t have to be terribly precise). Pour 125ml of white wine in a large roasting tin and sit the prepared lamb on top. Roast on high for half an hour then reduce the oven to 165c. Cover loosely with foil and cook for a further ninety minutes or until it will fall easily from the bone. Take from the oven, drain the juices, and rest the joint under the foil while you make a simple gravy. Keep it hot. Now start the accompanying rhubarb sauce…Simmer some chopped rhubarb in sugar and a little white wine until you get an ‘apple sauce’ style pulp. Now add some chopped dill leaves (a dessertspoonful) and cook for a minute or so longer before finally seasoning with salt and pepper.Pull the lamb from the bone with two forks, pile high on a serving dish and allow your guests to help themselves! Serve with new potatoes, broad beans and lightly-steamed asparagus to complement the Scandinavian-inspired flavours.