Buy online and get your order delivered to your door.
Yes, we can deliver to your area.
Buy online and get your order delivered to your door.
For our online store, we are currently delivering to the following postcode areas. All online orders are dispatched from a separate location. In-store delivery zones and charges may vary. Please note that heavy items may be subject to an additional charge. If an additional charge is applicable, it will be stated in the product description. For more information, contact us, or use our online chat.
We aim to dispatch all orders within 7 working days, however, this may vary depending on the volume of orders we are processing. We are using our own team of drivers and vehicles. Social distancing is being observed and our delivery is operating as a contactless service. We will ring the doorbell to notify you of the delivery, but will not require a signature. All orders are delivered to your front garden or driveway. Deliveries to a further location must be agreed upon in advance. An extra charge may be incurred.
TN13, TN14
BR6
RH17 7, RH18, RH19
ME14 4, ME14 5
BR1, BR2, BR3, BR4, BR5, BR7, BR8
CR0, CR3, CR6,
CR2, CR5, CR8, CR9
ME1, ME2, ME4
SE6
TN12, TN21
locally reared
There are 2 products in this category
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