
4kg
This large family joint is perfect for roasting at Easter. It's a whole leg of lamb with the thigh and h-bone removed. This makes the joint so easy to carve.
Please note: Orders must be placed by noon on Monday for Wednesday delivery, and by noon on Wednesday for Friday delivery.
How to roast your carvery leg of lamb.
A) Rare
- Preheat oven at 230˚c/450˚f gas mark 8 for the first 10 minutes
- Reduce to 180˚c/350˚f gas mark 4 allowing 20 minutes per 500g
- Internal temperature 50˚c
B) Medium
- Preheat oven at 230˚c/450˚f gas mark 8 for the first 10 minutes
- Reduce to 180˚c/350˚f gas mark 4 allowing 26 minutes per 500g
- Internal temperature 60˚c
c) Well Done
- Preheat oven at 230˚c/450˚f gas mark 8 for the first 10 minutes
- Reduce to 180˚c/350˚f gas mark 4 allowing 32 minutes per 500g
- Internal temperature 70 ˚c
- Always rest meat after cooking for 30 minutes