Boneless Leg of Lamb
- Nothing to trim or discard thanks to our master butchers
- Supremely easy to carve with no bone to consider
- Naturally reared British lamb that is fully prepared
Price per kg:
A good butcher always insists on starting with fantastic quality meat, and knows how to get the best of each cut for their customer.
Remove all packaging and pat dry with kitchen paper. Allow 30-60 minutes for the meat to come to room temperature.
Preheat oven to 250°C / Fan 230°C / Gas 9.
Place the joint in a roasting tray. Season with salt and pepper. Sear the meat for 15 minutes in the oven.
Then reduce the temperature to 190°C / Fan 170°C / Gas 5 and continue cooking for time below:
Medium: 30-40 minutes (Internal Temperature of Meat: 55-60°C)
Well Done: 50-55 minutes (Internal Temperature of Meat: 65-70°C)
Medium: 45-55 minutes (Internal Temperature of Meat: 55-60°C)
Well Done: 65-70 minutes (Internal Temperature of Meat: 65-70°C)
Once your joint is cooked to your liking, remove from the oven. Place it on a board or platter, cover with foil and leave to rest for at least 20 minutes.