Lamb Leg Joint (Bone In)

(1kg - 2.5kg)


Our home produced prime lambs are born and reared on our family farm to high welfare and environmental standards. Our ewes graze outside all year round only coming into our barns to have their lambs, this slow and natural growing phase is part of what makes our lamb so special, we hang our lambs  for a minimum of 7 days to develop flavour and produce tender, succulent cuts.

Our in-house butchers are passionate about using traditional methods with a modern flair to create our customers truly special cuts and handmade products.


A classic roasting joint with the bone left in to add extra flavour.

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!


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


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 2 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




Roves Farm Lamb

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

You may also like…