Lamb whole leg 2kg

Lamb whole leg 2kg

SKU# FINLAMBLEG

Availability: In stock

£35.95

The ultimate centrepiece for your Sunday roast. We leave the bone in and as it roasts, the marrow melts out into the meat, seasoning it with wonderful flavour. You could also butterfly this joint, for grilling or BBQing.

Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order £15 to cover the cost of the packaging.

Quick Overview

The ultimate centrepiece for your Sunday roast. We leave the bone in and as it roasts, the marrow melts out into the meat, seasoning it with wonderful flavour. You could also butterfly this joint, for grilling or BBQing.



Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order £15 to cover the cost of the packaging.


Storage

Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting.

Cooking leg of lamb

Start by removing the leg from the fridge at least an hour before cooking to allow it to come to room temperature. Rub the leg with oil and season it well with salt & pepper. Preheat your oven to a high heat, 220˚C/200˚C fan/gas 8. Roast the lamb for 25 mins until golden brown all over. Reduce the heat to 190˚C/170˚C fan/gas 6 and continue to cook for another 55-60 mins. This should give you a medium/rare blush to the meat. Remove from the oven, cover in foil and leave to rest for 20 mins before carving. If you have a meat thermometer then 52-54˚C is rare, 60-65˚C for medium and anything above for well done.

To get a bit move flavour into the meat you can cut 15-20 deep slits into the flesh and stud them with some sliced garlic cloves and rosemary leaves. A few crushed anchovy fillets work wonders with lamb too.

For a good gravy roast the leg on a trivet of onions, carrot, celery and stock. After resting the meat, strain the liquid and skim away the worst of the fat. It can be enlivened with a dash Worcestershire sauce of a blob of sweet red currant jelly or Cumberland sauce.

Organic lamb farmer

The lamb comes from our producer group of small-scale organic farmers, who rear their animals to some of the highest welfare standards around. They are grass fed and enjoy an outdoor existence, reaching maturity naturally.

Riverford butchery

We choose traditional breeds, which we believe give better flavour. We carefully hang and butcher the meat ourselves, then mature it for extra flavour and tenderness.