Centre Cut Lamb Leg Roast

Premium leg of lamb in a hand tied roast

Availability: In stock

£22.00
PRICE PER KILO: £22.00
CODE: L839
 
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A little leaner than shoulder, this full flavoured roast has all the rich taste that you only get from lamb leg. It’s been trimmed, boned, rolled and hand tied by our butchers into a beautifully neat roast.
  • Grass-fed UK lamb
  • Cut from the premium centre of the leg
  • Great family-sized roast
Box Contains:

    • 1 Centre Cut Lamb Leg Roast, 1kg

SERVINGS    
 
3-4
Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Nutritional Information (Typical per 100g)
Energy: 778 kJ / 187 kcal, Fat: 12.3g, of which Saturates: 5.4g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 19g, Salt: 0.15g
Defrost in a refrigerator. Remove the roast from the packaging and pat dry with kitchen paper. Allow the roast to come to room temperature well in advance or for at least 30 minutes before cooking.
Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement.
Rub a little oil onto the joint then season well with good quality sea salt & black pepper.
Place the lamb fat side up onto a metal trivet which should line the base of the tray.
Alternatively make a trivet by roughly chopping equal amounts of onion, carrots and celery.

Traditional Roasting: Preheat the oven to 250°C/Fan 230°C/Gas 9, sear the meat for 15 minutes in the oven.

After searing reduce oven temperature to 190°C/Fan 170°C/Gas 5 and cook for:

Medium: 12-15 minutes per 450g
Well done: 18-20 minutes per 450g

We would recommend this joint is cooked to medium bearing in mind that the residual heat in the joint can cook it on as much as 10°C, so the roast can be removed early and allowed to finish cooking as it rests.

Once your joint is cooked to your liking, remove from oven. Place on a board or platter, cover with foil and leave to rest for at least 20 minutes. Once rested, carve the meat across the grain in thin even slices.

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