£21.00 per kg
Roast lamb is always a popular choice for Sunday lunch and our boned-out carvery lamb leg makes for easy carving. Add classic rosemary and slow roast for beautifully tender and flavoursome meat.
Take large joints of meat out of the fridge one hour before you want to cook them. Preheat your oven. With larger roasting joints it’s a good idea to cook them for the first 20 minutes on a high heat, to let the heat really penetrate the meat and give a good crispy skin on the outside (there’s no need to use this method if you’re slow roasting a shoulder joint). If you are going to do this, preheat the oven to 220C/Gas 8. Remember to reduce the temperature after 20 minutes and deduct the 20 minutes from the total cooking time. Allow 40 minutes per 500g, plus 40 minutes.
Ensure the product is cooked thoroughly before serving. As all appliances may vary, these are guidelines only.
For this product we have suggested a weight per person – as you select the amount of people you are buying for the weight will go up in this selected amount. However this is just a guide and you can also enter whatever total weight you require in the weight box or use the arrows to adjust