Further Information
Boneless Leg of Lamb Joint 1.3Kg
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Boneless Leg of Lamb Joint 1.3Kg
£30.91
Delicious boned and rolled leg of lamb joint. Roast with Rosemary and Garlic for Sunday dinner perfection.
Cooking Guide:
STEP1 Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting.
STEP 2
Insert a short sprig of rosemary, a garlic slice into each of the holes, pressing in well with your finger. Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on onion slices. Roast for 20 mins.
STEP 3
Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr – 1 hr 5 minutes for the 1.3kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat – it will be 55C for medium (pink) and 70C for well done.
STEP 4
Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.
SERVES 6
Cooking Guide:
STEP1 Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting.
STEP 2
Insert a short sprig of rosemary, a garlic slice into each of the holes, pressing in well with your finger. Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on onion slices. Roast for 20 mins.
STEP 3
Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr – 1 hr 5 minutes for the 1.3kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat – it will be 55C for medium (pink) and 70C for well done.
STEP 4
Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.
SERVES 6
In Stock
Delivery Information
Deliveries are made within 3 working days for orders placed by 12pm. Deliveries must be received and cannot be left in a non-refrigerated area such as a garage or porch. Please make arrangements for the order to be received and kept refrigerated by a neighbour or friend if you cannot receive the order yourself. Please note there will be a small delivery fee charged to re-attempt delivery if it was not possible on the first attempt.
Returns
Due to the perishable nature of our products, we must be notified within 24 hours of receipt of your order if you wish to return any items.