I roasted a half leg of lamb after first cutting slits in it to insert slices of garlic and rubbing it with large crystals of sea salt. I gave it 25 minutes per half kilo plus another 15, making 1 hour & 15 minutes to have it pink. I roasted par-boiled potatoes in goose fat for the same time, and sautéed mixed peppers, onions & mushrooms in a little oil for a few minutes. Two frozen Aunt Bessie’s Yorkshire puddings took two minutes in the oven, and I added gravy for them and mint jelly for the lamb. It made for a nice plateful.