Leg of Lamb


A leg of lamb makes a wonderful roast. There are two main approaches; either roast it quickly and serve it pink or roast long and slow and serve it falling off the bone.

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How To Cook

  • Preheat your oven to 210 °C for fan assisted or 230 °C for ovens without a fan (gas mark 8). Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement.
  • Season with good quality fine sea salt just prior to cooking. Place the joint fat side up onto the roasting tray. Place in the centre of the oven and roast for 25 minutes, then reduce the temperature to 160 °C or 180 °C without a fan (gas mark 4).
  • Continue roasting for 15 minutes per 500g reaching a core temperature of 58 °C. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil. Rest for a minimum of 20 minutes before carving.

How We Rear Our Grass Fed Lamb

The system that we use for our Grass Fed lamb is about as natural as it gets. Our lambs are grass fed and grass finished, eating pasture and forage for their entire lives. The key to the best lamb is slow, natural growth to maturity and eating a natural diet.