$39.58

Bone in lamb leg is perfect for your Sunday Roast with the family.

Cooking Instructions:

For a whole lamb leg follow instruction below for a half lamb leg (1.2kg) reduce the cooking time by 20 minutes.

  1. Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
  2. Preheat the oven to 200ºC/400ºF/gas 6 and place a roasting dish for the potatoes on the bottom.
  3. Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves.
  4. Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
  5. Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat.
  6. Place in a roasting dish.
  7. Add the remaining rosemary sprigs and whole garlic cloves.
  8. Cook the lamb for 1 hour 25  minutes if you want it pink, or 1 hour 40 minutes if you like it more well done.
  9. When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes and veggies, mint sauce and some seasonal greens.
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