One of our favourites for a quick roasting! This boned-out, rolled leg of lamb is intense, lean and delicious. Although it tends to be slightly less tender than the neighbouring rump, the leg packs a great flavour punch when roasted.
Our farmers' lambs are all native breed, outdoor reared and bred, free range and solely grass fed.
Native breeds include: Lleyn, Dorset, Jacob, Shetland and Suffolk.
Minimum weight: 900g
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Cut little slits into the top of the meat about 2cm deep, squeeze in peeled garlic cloves cut in half. Rub salt, pepper and oil over the joint, place in an over tray with a couple of sprigs of fresh rosemary. Roast at 200 for 1 hour, leave to sit for 15 mins before serving with your choice of sauce and sides. MagicCheck out more recipes
The shoulder is fattier, perfect for a low and slow. The leg is leaner and cooks that bit quicker.