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Traditional Half Leg of Lamb (1.1kg)
Our Half Leg of Lamb is perfect for roasting and a great choice for Sunday lunch. Dry-aged for 7-10 days to further enhance the taste, the meat is rich, tender and succulent when slow cooked.
Serves 4-5
Subscription price
Regular price
Traditional Half Leg of Lamb (1.1kg)
Subscription price
Regular price
Order today and get it Wednesday 22nd of July.
You can pick a later date at checkout.
Our Half Leg of Lamb is perfect for roasting and a great choice for Sunday lunch. Dry-aged for 7-10 days to further enhance the taste, the meat is rich, tender and succulent when slow cooked.
Grown in accordance with the seasons, our lamb and mutton is some of the best you can buy. We only source from farmers who practice extensive, grass-based farming and ensure our sheep spend at least one season at grass to fully mature.
Lamb (100%).
For allergens see ingredients in BOLD.
1. Allow the lamb to sit at room temperature for about an hour before cooking.
2. Preheat your oven to 160°C fan / 180°C / gas mark 4.
3. Place the lamb in a roasting tin and season as desired.
4. Roast for calculated time based on preferred doneness:
Rare: 22 minutes per kilo
Medium: 27 minutes per kilo
Well Done: 32 minutes per kilo
5. Aim for a core temperature of:
Rare: 55–60°C
Medium: 60–65°C
Well Done: 70°C+
6. Remove from the oven, cover with foil, and rest for 20 minutes.
7. Carve into slices, sprinkle with salt after carving and serve.