Leg of Lamb
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A popular cut for roasting, stud with rosemary and garlic and serve pink or slow-cook for a darker, melt-in-the-mouth meat that falls of the bone.
We source our free-range lamb from a selection of Somerset farms, depending on availability and quality. Jen & Andy Wier at Fernhill Farm is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, free-range and reared in high-welfare conditions.
Serving Suggest: allow 250g per person
Produced in Somerset
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 4 days
If freezing, please do so on the day you receive this product.
Remove from packaging & rest at room temperature before cooking.
Preheat oven to 190ºC. Place lamb joint in a roasting tin and roast in the centre of the oven. For medium lamb, cook for 25 minutes per 450g + 25 minutes extra.