This Leg of Lamb has been boned and butterflied by our expert butchery team before being marinated in thyme, garlic and a splash of oil for 48 hours. We can't tell you just how delicious it is — the marinade increases the tenderness of the meat and intensifies it's flavours, and when roasted the fat disappears, leaving an easy to carve joint that really will melt in your mouth.

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 (92%), Extra Virgin Olive Oil (2%), Rapeseed Oil, Garlic (Citric Acid), Salt, Thyme (1%).

For allergens see ingredients in BOLD.

1. Remove the marinated lamb leg from the refrigerator and let it reach room temperature for about an hour.
2. Preheat your oven to 200°C (fan 180°C) or prepare a medium-hot barbecue.
3. Place the thyme-marinated lamb on a roasting tray or directly on the barbecue grill.
4. Roast or grill for approximately 25-30 minutes for medium-rare, turning halfway through for even cooking. Adjust cooking time to your preferred doneness.
5. Aim for a core temperature of 55-60°C for medium-rare.
6. Once cooked, remove from heat, cover loosely with foil, and let it rest for 15 minutes to allow the juices to redistribute.
7. Carve against the grain into slices; the meat should be juicy and infused with thyme flavor.
8. Serve with your choice of sides, such as roasted vegetables or potatoes, and enjoy!