Half Leg of Lamb
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British Lamb.
A classic Sunday roast choice. Leg of lamb can be cooked rare and sliced or slow cooked to fall off of the bone.
Classic cooking accompaniments include studding with garlic and rosemary, and serving with a selection of roasted root vegetables.
All of our aged lamb is high welfare, free range, prime British lamb. Responsibly reared in the Glens of Scotland and South Downs.
Allergens are stated in BOLD CAPITALS
100% Lamb
To cook a half leg of lamb, preheat your oven to 200°C. Season the lamb generously with salt and pepper, then place in a roasting tray with a splash of oil. Roast for approximately 20 minutes per 500g for medium-rare, or adjust the cooking time to your preferred doneness. Rest for 15-20 minutes, loosely covered with foil, before carving. Serve with roast potatoes, seasonal vegetables, mint sauce, and rich lamb gravy for a traditional and flavourful meal.
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