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Leg of Lamb – Boned 3.5kg

Roast time!

Out of stock

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.

3.5kg feeds 8-10

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.