Cook of the year (?)
Yesterday evening I cooked our Easter meal as Rob is working today and tomorrow. Roast leg of New Zealand lamb (yes, we can actually buy New Zealand lamb in France). The reason why I'm mentioning it is because it turned out perfectly, it was so tender. I made mint sauce too and remembered to serve it with the lamb. I was so proud of it. You can go back to sleep now.

Does anyone know how to cook roast beef so that it's not all tough and dried up?