Christmas Lamb Leg Joint (Bone In)

(1kg - 2.5kg)

£13.00 – £32.50

ONLY AVAILABLE TO COLLECT ON 21st, 22nd, 23rd or 24th (until noon) DECEMBER – PLEASE SELECT AT CHECKOUT.

Order by Sunday 3rd December to guarantee availability.

A classic roasting joint with the bone left in to add extra flavour. Although, traditionally eaten at Easter, we think this joint is perfect to be eaten all year round and especially at Christmas or New Year.

Continue Shopping

Description

A classic roasting joint with the bone left in to add extra flavour.  Cooking a whole lamb leg is the perfect way to feed a crowd any time.

The beauty of roasting big joints like this is that you end up with lots of lovely leftovers to shred up and use up in sandwiches, salads and more!

 

LAMB WEIGHT GUIDELINES & APPROXIMATE SERVINGS:

1 – 1.5kg = 2-4 servings 

1.5 – 2kg = 4-6 servings

2 – 2.5 = 6-8 servings

Ingredients

Roves Lamb.

For allergens, including CEREALS containing GLUTEN, see ingredients in BOLD.

Cooking the perfect joint.

Should you be a pro at cooking or a complete newbie, we want everyone to have the confidence to cook an amazing joint.

Use our handy guide below to work out cooking times.

Cooking instructions

Medium

Weight First Brown Oven time Rest Total time
1kg 20 mins 40 mins 15 mins 1 hour 15 mins
1.5kg 20 mins 1 hour 15 mins 1 hour 35 mins
2kg 20 mins 1 hour 20 mins 15 mins 1 hour 55 mins
2. 5kg 20 mins 1 hour 40 mins 15 mins 1 hour 15 mins

 

  1. Preheat the oven to 220ºC, gas mark 7.
  2. Before cooking, make sure the skin is scored a few times, rubbed with oil, and covered in salt (and Rosemary should you wish).
  3. Place the meat into roasting tin and cook for 20 minutes then reduce the heat to 190ºC and cook for the remaining time.
  4. Remove from the oven and put in a warm place and allow to rest for 15 mins.
  5. Carve and enjoy!

Related products