Boned & Rolled Leg of Lamb


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A British favourite, with an abundance of lean, succulent meat ideal for a Sunday roast with all the trimmings, and well suited to cooking with aromatic rosemary. Skillfully prepared by our Master Butcher and rolled and boned, this is an easy to carve special.


Additional information

Additional information


500g, 1kg, 2kg

Cooking Instructions

Using a temperature probe allows you to know exactly what temp your cooking to:

Pre-heat the oven to 250°C/Fan 230°C/Gas 9. Place joint in a roasting tray, season with salt and pepper. Sear meat in oven for 15 minutes. Reduce oven temperature to 190°C/Fan 170°C/Gas 5 and cook for:

Medium: 50-55 minutes (Internal temperature of meat: 55-60°C)
Well Done: 80-85 minutes (Internal temperature of meat: 65-70°C)

Remove from oven, leave to rest in a warm place for at least 20 minutes.  After resting, slice and serve on hot plates.