Rosemary and Lamb Roasties

Preheat oven to 220 C / Gas mark 7.

Place the potatoes in a large pot on the hob and fill with enough water to cover. Bring to the boil and cook for about 10 minutes, just cooking partially.

Place the potatoes into a large plastic tub with a lid and pour in the lamb dripping. Season with rosemary and salt. Close the lid and shake to coat the potatoes. Pour them out onto a roasting tin.

Roast for 45 minutes in the preheated oven, or until dark brown and crispy.